- 4 dozen fresh, crisp, pickling cucumbers – DO NOT use the commercial, waxed kind!
- Fresh dill, to taste (approx. 1- bundle)
- 1 qt. Apple cider vinegar
- 8 c. water
- 1 c. salt
- 10 whole garlic cloves, peeled
- 2-4 garlic cloves, peeled, and crushed
- Several Jars
Wash cukes and cover with cold water. Refrigerate overnight. Pack cukes into jars, tightly. Stuff equal amounts of dill into each jar. Meanwhile, bring remaining ingredients to a boil. Boil for 2 min. Evenly divide whole garlic cloves into jars. Pour hot brine into the jars. Seal. Makes 12 pints. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
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