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8 servings
Ingredients:
8 pounds 3 to 4 inch long pickling cucumbers4 cups white vinegar12 cups water2/3 cup pickling salt16 cloves garlic, peeled and halved8 sprigs fresh dill weed8 heads fresh dill weed
Instructions:
Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes.Soak in ice water for at least 2 hours but no more than 8 hours.Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.In a large pot over medium-high heat, combine the vinegar, water, and pickling salt.Bring the brine to a rapid boil.In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound).Then add 2 more garlic halves, and 1 sprig of dill.Fill jars with hot brine.Seal jars, making sure you have cleaned the jar's rims of any residue.Store pickles for a minimum of 8 weeks before eating.Refrigerate after opening.Pickles will keep for up to 2 years if stored in a cool dry place.
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