Classic Dill Pickles
| Prep Time: | 20 min |
| Cook Time: | 20 min |
Ingredients:
| Amount | Ingredient |
|---|---|
| 0.75 pound | cucumber |
| 0.5 cup | white |
| 0.5 cup | water |
| 1.5 tsp | pickling salt |
| 1 tsp | mustard seeds |
| 1/2 tsp | ground black pepper |
| 1 | bay leaves |
| 1.5 tsp | sugar (optional) |
| 1.4 tsp | chili flakes (optional) |
| 4 cloves | garlic |
| .25 cups | dill |
Recipe:
Preserving stuff from the garden.
- Cut cucumbers 1/4 to 1/8 inch thick and pack into canning jar along with garlic and dill.
Pack with other vegetables like carrots to provide additional flavors.
- Place liquds and spices into a pot and bing to a boil.
- Pour hot liquid over packed vegetables.
- Wipe jar rim with vinegar, center lid, and apply band.
- Allow to cool on wire rack, then chill in refridgerator. Ready in 6 hours, stores for 4 months in refridgerator.