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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 6 lb. medium size cucumbers
- 4 c. white vinegar
- 8 c. water
- 1/2 c. canning salt
- 3 c. sugar
- 1 large onion
- fresh dill
- 8 or less cloves garlic
Method
- Wash cucumbers and set aside.
- In a saucepan, mix vinegar, water, salt and sugar; boil 1 or 2 minutes.
- Place cucumbers in a crock, layering cucumbers, then onion, fresh dill and garlic cloves; repeat.
- If large cucumbers are used, cut in 2 or 3 pieces. Pour vinegar mixture over top and weight down cucumbers by placing a plate and a weigh on top.
- Let stand at room temperature 24 hours, then remove weight.
- Cover and refrigerate.
- These pickles will keep for months.
- Yields 2 gallon jars.
