Unpeeled, lengthwise sliced cucumbers, washed
6 c. water
3 c. white vinegar
1/2 c. canning salt
3/4 c. sugar
6 garlic cloves, peeled
1 medium onion, sliced
4 tsp. red pepper flakes
Several dill heads
1. Place water, vinegar, salt and sugar in pot and bring to boil.
2. In bottom of 1-gallon glass canning jar, put half of the dill heads, onion, garlic and red pepper flakes. Pack jar firmly with lengthwise sliced cucumbers. Add remaining dill heads, onion, garlic and red pepper flakes.
3. Pour boiling syrup over to cover. Cover jar and let stand at room temperature for 24 hours.
4. Refrigerate. Will keep for months. Ready to eat in 1-2 months, dependent on how you like them.
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