17 cups water
1/2 cup pickling salt
garlic
dill heads
~In a pot boil together vinegar, water and pickling salt.
~Pack cucumbers in jars.
~Put 1 clove of garlic and one head of dill in each quart jar.
~Pour hot broth into jars leaving 1 inch headspace.
~Put on seals and lids and place in hot water bath for 10-15 minutes (until pickles loose their bright green color)
~Let stand for AT LEAST 4-6 weeks before testing (no cheating :)
3 comments:
Thank you very much my dear friend!!! This is a great recipe, unlike the others I have come across. Not to mention it doesn't call for all that sugar the others did!!
Thanks again off to can, we are working on caning sweet potaoes right now!
Oh, this looks like the perfect pickle!
absolutely the best tasting I have ever made, but it is also the first time I have made pickles!!!
thank you for the recipe.
Susan
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