Dilly Pickles

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

• Ready In: 40 mins
• Yields: 6 pints

Ingredients

• 4  lbs cucumbers (3 - 4 inches long)
• 6  tablespoons pickling salt
• 3  cups white vinegar
•  garlic
•  fresh dill

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!