Total Time
40mins
Prep 10 mins
Cook 30 mins

This is another canning recipe from my sisiter's mother-in-law, known as the Martha Stewart of the Okanagan!

Directions

  1. Scrub cucumbers, rinse well & cut in half.
  2. Combine pickling salt & vinegar in a heavy pot & bring to a boil.
  3. Pack cucumbers in hot sterilized mason jars.
  4. Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
  5. I use a chopstick to remove any air bubbles before sealing the jars.
  6. Place jars into a canning kettle & cover with hot (not boiling) water.
  7. Bring to a boil & boil for 10 minutes (no longer).
  8. Remove jars from water& turn upside down& allow to cool.
  9. Store in a cool, dark place.
  10. It's best to wait a month before opening!

Reviews

(4)
Most Helpful

Sorry, but these were undoubtedly the sourest things I've ever tasted. Even the grandkids couldn't take em.

bputgego June 12, 2009

I found the amounts of vinegar and salt to be quite low. I needed 6 cups vinegar and 12 T salt to make 6 pints.

lilith79 August 02, 2007

" I put alot of garlic in them and they are wonderful. The only thing is I'm going to use just a little less Salt next time. But. I just opened one of the jars yesterday and I can't stay out of them. Starting another batch!

mazee January 01, 2007

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