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| 4 | dozen | pickling cucumbers | |
| 1 | bunch | dill weed | |
| 1 | quart | cider vinegar | |
| 8 | cups | water | |
| 1 | cup | pickling salt | |
| 12 | cloves | garlic | peeled, up to 16 cloves |
Wash the cucumbers and remove any stems.
Cover with cold water and refrigerate overnight or for several hours.
Pack the cucumbers into pint jars as tightly as possible.
Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
Boil for 2 minutes.
Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
Pour the hot brine into the jars and seal.
Makes 12 Pints.
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Like many chefs, I enjoy growing my own herbs and vegetables. It's one of the many activities that I love about spring and summer. My garden consists of certain staples, a cast of regulars that I would ...
i liked the reipe and i printed it i am going to try to cook it