|
|
|
Time enhances the
flavor...
|
|
20
small |
|
pickling cucumbers, sliced in half
lengthwise |
|
|
2 -
3 pieces |
|
of
fresh dill |
|
|
1
clove |
|
garlic, split |
|
|
1½
cups |
|
water |
|
|
½
cup |
|
white vinegar |
|
|
1
Tbs |
|
sea
salt |
|
|
|
|
sterilized mason jars |
|
|
|
|
|
|
1 |
Wash and
scrub cucumbers and pack in sterilized mason
jars. Add a sprig of dill and 1 clove of garlic
per jar. |
|
2 |
Mix water,
vinegar and salt; bring to a boil. Pour hot
liquid over cucumbers. Insert a knife in four
places in jar to remove bubbles. |
|
3 |
Seal and
store in a cool, dry pantry for 3 months before
serving. Do not turn upside down. |
|
|
|
|
Yield: 2- 3 pints |
|