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| Dill Cucumber Pickles |
DILL CUCUMBER PICKLES
30 whole little cucumbers (or 10 normal cucumbers sliced up)
3 cups of vinegar (white wine or apple cider vinegar)
3 cups of water
5 tablespoons of salt
Fresh dill leaves or seeds
Garlic cloves
2 large jars
Wash the jars and put in 1 sliced garlic clove and 1 generous teaspoon of dill seeds or 1 tablespoon of dill leaves. Pack the jars with the cucumbers and sprinkle some more dill on top.
Make the pickling brine by boiling the vinegar, water and salt. Pour the brine into the jars and seal.
Because of the ratio of water to vinegar in this recipe, you will need to boil the jars if you want to store the pickles for longer than a week. Put the jars in a large pot and fill with water up to just below the jar lids. Remove the jars and heat the water, once the water is boiling put the jars back in. Boil for five minutes then remove the jars.
They will be ready to eat in a week or so, but the longer you wait the better they'll taste. If you process them in the boiling water bath, you'll be able to store them for a year.
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| Little baby cucumbers |
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| Dill and Garlic in the jars |
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| Cucumbers in the jars |
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| A sprinkle of more dill seeds |
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| Yum... |
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| Boiling the jars |