Wash and stem cucumbers and soak overnight covered in brine.
Brine:
1/2 cup salt
2 gallons water
For each quart of pickles: (canning jar)
1 head Dill
4 Garlic Cloves
Cucumbers to fill jar
1/4 cup Lemon Juice
1 T Salt
1 head Dill
4 Garlic Cloves
Fill with brine.
Boil canning jar lids. Place full canning jars with caps and rings installed into warm water bath, heat and boil for 5-7 minutes - Just until cucumbers start to change color. Remove from water bath. Store in a cool dry place.
No comments:
Post a Comment