Ingredients

Instructions

  1. Put the quart jar (s) in a large pot, cover and bring to a boil.
  2. Boil them for 10 minutes.
  3. Remove and empty them.
  4. Put the salt, spices and garlic in the bottom of a sterilized quart jar.
  5. The amount listed is for one jar.
  6. Add a little water to dissolve the salt.
  7. Pack- I say PACK!
  8. -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
  9. Leave a little headroom.
  10. Fill up with water, leaving 1" headroom at the top.
  11. Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
  12. Use sterilized lids and rings to cap.
  13. (Boil both for 5 minutes.).
  14. Place on newspaper in case they leak while fermenting.
  15. Store in a cool dark spot- a basement is ideal.
  16. I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.