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 ΒΌ 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.