2 C. water
1 Tbsp. kosher salt
1 Tbsp. white vinegar
4 to 5 cucumbers (about 5 inches long)
2 heads dill
1 clove garlic sliced
1 tsp. mixed pickling spices
In a saucepan bring the water to a boil. Add the salt and boil for 2 minutes. Let cool for 5 minutes. Then add the vinegar and let the mixture cool for several hours. Wash the cucumbers and dry with paper towels. Put 1 dill head in the bottom of a sterilized quart jar. Add the garlic and the pickling spices. Cover with the remaining dill. Add salt and water to within 1 inch of the top of the jar and keep partially covered for 2 to 3 days. When the jar starts to bubble, let it bubble a day or two, removing the scum daily. Then seal and store in a dry, cool place for about 3 weeks before using. Refrigerate after opening. The pickles should last
several weeks after opening in the refrigerator, or
indefinitely unopened. |
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