This makes about 4 pint jars of pickles. I use one pickle
per jar.
Ingredients:
4 pint sized
jars
Fresh dill
Cucumber,
washed and scrubbed and cut into fourths or eighths, and not too tall for the
jar.
Garlic cloves,
sliced
Optional:
chili peppers, sliced or cut in half, mustard seeds
Brine:
3 cups water
¾ cup white
vinegar
1/6 cup salt
(pickling salt if you have it)
Jars should
be sterilized. Boil the lids and rings (in water).
Fill the
canning pot with water and set on high heat, you do not need the water to boil,
but it takes a while to heat up.
Bring the
brine (water, vinegar and salt) to a boil. Turn off the heat and set aside.
In each jar,
place some dill, garlic, and pepper. Then tightly put the cut cucumbers into
the jar. On top add some more dill, garlic and chili. Do this for each jar.
Pour the brine
into each jar, leaving half an inch (1.5 cm) space in each jar.
Add each
ring and lid and tighten.
Place the
jars into the canning pot, just to the neck of the jar.
Bring the
water almost to a boil.
Remove jars
and let cool.
Check the
seal of the lid and store in a cool dark place. (I keep mine in the refrigerator
as I do not have proper lids).
