Categories: Canning
Ingredients
- 15 small pickling cucumbers
- 40 fresh dill sprigs
- 2 large onions, thinly sliced
- 5 garlic cloves, sliced
- 1 quart water
- 1 quart white vinegar
- 1 C canning salt
Directions
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Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months