Barbara Kruzicki, Rosholt
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| Servings |
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Ingredients
- Dill
- Large cucumbers
- 3 onions sliced
- 3 cloves garlic
- 1 qt vinegar
- 3/4 cups sugar
- 1 qt water
- 1/4 cup pickling salt
Ingredients
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Instructions
- In a one-gallon jar, place dill in bottom of jar.
- Slice cucumbers lengthwise and pack in jar with onions and garlic and place additional dill on top.
- In saucepan, boil together vinegar, sugar, water, and pickling salt.
- Pour hot mixture over cucumbers.
- Let stand at room temperature for 24 hours; then refrigerate.
- Pickles will keep for at least 2–3 months, if refrigerated.
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