Recipe By :
Serving Size : 1 Preparation Time :0:25
Categories : Sauces & Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart distilled white vinegar
3/4 cup pickling or kosher salt
2 quarts water
2/3 cup sugar
1 1/2 teaspoons dill seed
1 1/2 teaspoons celery seed
30 black peppercorns
12 garlic cloves
12 sprigs fresh dill
5 pounds small pickling cucumbers
Sterilize canning jars, lids and screw bands according to manufacturer's
directions. Simmer vinegar, salt, water, and sugar in a large non-aluminum
saucepan. In ONE STERIZILED JAR AT A TIME, place 1/4 teaspon each of the
dill and celery seed, 5 peppercorns, 2 cloves of garlic, 2 sprigs fresh dill.
Pack jar with WHOLE* cucumbers. Pour hot vinegar mixture into jars, leaving
1/2" headspace. Cover with lids, screw on bands. Process jars in a large
pot of simmering water for 5 minutes; water should cover jars by 1". Remove
jars to a rack to cool. Test seals. Store in a cool, dark place for at
least 6 weeks.
* You can slice or quarter cucumbers if you desire.
