from Patti Elwell
Makes 5-6 jars of pickles
20 medium Cucumbers
40 sprigs fresh Dill or 5-6 tbs. Dill Seed
1 large Onion, thinly sliced
2 Garlic Coves, thinly sliced
2 qt. Water
2 qt. White Vinegar
2 cups Canning Salt
- Cut each cucumber lengthwise into 4 spears. In quart canning jars, put some slices of onion, garlic and several sprigs of dill or 1 tbs. seeds per jar, then stuff tightly with as many cucumber slices as you can, set aside.
- In a Dutch oven, combine water, vinegar and salt. Bring to a boil, cook and stir just until the salt is dissolved. Pour over cucumbers in jars until jar is almost completely full, leaving ¼ inch head space. (It is easiest to do this by putting jars into the sink then pouring into each jar thru a canning funnel. Overflow or spillage will just go into the sink.)
- Cover tightly with lids, let sit for 2 hours to cool then refrigerate for at least 24 hours. Store in the refrigerator for up to 4 months.
