Ingredients:
1 qt vinegar (use vinegar with an acidity between 4% and 6% for best results.)
3 qt water
1 cup pickling salt
Dried dill (dried dill with stalks or dill seed; about 1 teaspoon per quart)
One clove of garlic for each quart bottle
Directions:
1. Wash the cucumbers well. Slice them if you want chips.
2. In a large pan, bring to boil 1 quart vinegar and 3 quarts water. Add 1 cup of pickling salt and bring to a boil again.
3. In each prepared quart bottle, put 1 clove of garlic on bottom of bottle. Add the cucumbers, keeping the cucumbers 1 inch from the top.
4. Using the dried dill, separate it into small pieces and add dill to each bottle. Go ahead and use the stalks as well as the dill seeds, about four to six 4-6 inch stalks per bottle. Make sure you have at least 1 teaspoon of dill in each bottle.
5. Pour the vinegar liquid over the cucumbers.
6. Process for 20 minutes in the water-bath canner, adjusting for your altitude.
Source: CanningRecipes.org
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