Ingredients
Instructions
- Wash and pack your cucumbers in clean jars.
- Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
- Combine vinegar, water and salt and bring to a boil.
- Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
- Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
- Store them for 21 days.
- Put in refrigerator and let chill at least 24 hours before opening.