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1 1/2 qt. boiled water, cooled
2 dill flowers
2 garlic cloves, peeled, halved
1 1/4 lb. (8-10) pickling cucumbers
6 long sprigs fresh dill
1 T. coarse kosher salt
1/2 C. white vinegar

Put dill flower and garlic in bottom of a Mason jar. Add the cucumbers. Put sprigs of dill in center of cucumbers. Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat. Let sit 4 to 5 days turning the jar either upright or upside down each day. Let sit upright 2 more days, then refrigerate. Lasts about 6 months.
 
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