Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : pickles
Amount Measure Ingredient -- Preparation Method
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2 quarts water
1 quart white vinegar
1 cup pickling salt
5 pounds cucumbers
1 bunch fresh dill
1 head garlic
Combine water, vinegar and salt. bring to a boil. Remove from the
heat and refrigerate overnight in glass or plastic jars. Next day,
scrub cucumbers. Put some dill flowers and at least 5 peeled garlic
cloves into each canning jar. (I like to add peppercorns too). Pack
cucumbers into jars nice and tight, cover with cold brine, secure
lids and refrigerate at least 3 days. As you take out and devour
pickles, put more cucumbers in the jar and keep the cycle going.
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NOTES : These need to stay in the fridge, but they're crispy and
delicious! Play around with the recipe, adding your favorite spices
and herbs.
