4 ea Dz.. Pickling Cucumbers *
1 ea Bunch Dill
1 qt Cider Vinegar
8 c Water
1 c Pickling Salt
1 x Cloves Garlic, Peeled
* Pickling cucumbers are cucumbers that are not less than 3-inches
long
and not more than 4-inches long.
~---------------------------------------------------------------------
~-- Wash the cucumbers and remove any stems. Cover with cold water
and refrigerate overnight or for several hours. Pack the cucumbers
into pint jars as tightly as possible. Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16
cloves depending on your taste) to a boil. Boil for 2 minutes. Fish
out the garlic cloves with a slotted spoon and put one in each jar
(or to taste) while the brine cools slightly. Pour the hot brine
into the jars and seal. Makes 12 Pints. Randy Rigg
