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Ingredients:
10 pounds pickling cucumbers
Bundle of dill
1-2 bulbs of garlic, depending on taste
Brine:
12 cups water
2 cups vinegar
1/2 cup coarse pickling salt
Directions:
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Pack jars with washed cucumbers and two heads of dill. I like to use the heads that are flowering (yellow) but not gone to seed.
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Add a clove of garlic to pints and two cloves to quart jars.
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Bring brine to a boil, pour over cucumbers.
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Seal jars, process for 10 minutes in hot water.
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Makes about 16 pints.
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