Prep 10 mins
Cook 0 mins
Crisp and crunchy, garlic and dill pickles.
- dill (to taste)
- garlic (to taste)
- 1 quart water
- 1⁄4 cup vinegar (I use white)
- 6 tablespoons canning salt
- 1 slice dark rye bread
- Cut ends off cucumbers and wash.
- Pack the cucumbers in jar with dill and garlic to taste.
- (I prefer fresh dill from my garden--usually two to four dill heads. Four garlic cloves seems to hit the happy medium mark for the whole family--the garlic flavor does get stronger as they stand though.) Stir together the warm water, vinegar and canning salt, then pour over the cucumbers.
- Place the slice of dark rye bread on top.
- Put lid on loosely.
- Set in the sun for four days.
- Take the rye bread off.
- Chill for two days and then you can use them.
If there's one thing I have plenty of, it's sunshine. After that, cucumbers come in a close second. I never tried that trick with the bread before, but it didn't hinder the recipe at all, and the cukes came out crunchy and delicious! I used a 1 1/2 quart jar gauged by the amount of liquid called for. Next time I will probably triple the recipe, these cukes go fast! Thanks Cindy Lynn!
I made you pickles last year and they were dill-icious. I am going to make them again this year and again follow your guidelines of garlic and dill. This is saying quite alot for your recipe because I do not eat many pickles.