Dill Pickled Cucumbers

You just can't buy dill pickles with that homemade taste and texture. These are so easy to make, if you have never made them before - give it a whirl.

	about 2 1/2 lbs small cucumbers, 3 - 5 inches long
	2 cloves garlic
	2 dill flower heads with some leaves

	1/3 cup coarse salt
	6 peppercorns
	1 cup white wine vinegar

3 cups water

Serving Information

Makes 2 quarts

Directions

Wash cucumbers and soak overnight in cold salt water. Drain. Place 1 dill flower head and 1 garlic clove in each sterilized jar. Slice cucumbers in chips or in quarters lenthwise. Pack them into jars. Bring the salt, pepper, vinegar and water to a boil in a saucepan. Pour this over the cucumbers and seal jars. Boil jars in a canning pot (make sure there is a rack in the bottom of the pot and that the water is deep enough to cover the lids of the jars.) process 5 minutes in boiling water.

Cooking with Herbs § Planting Zones § Preserving Herbs § Plant Site Map