Rate this recipe!
| Servings |
|
Ingredients
- Cucumbers sliced lengthwise
- 4–6 heads of dill
- 4–6 heads of garlic
- 1–1/2 qts water
- 2 cups white vinegar
- 1/2 cup canning salt
Ingredients
|
Rate this recipe!
|
Instructions
- Fill ice cream pail with sliced cucumbers, stand them up straight. Add garlic and dill to the bucket. Bring to boil water, vinegar, canning salt, and mustard seed. Remove from heat and while still hot pour over cucumbers. Cover and let stand on the counter for 3 days. After 3 days, refrigerate pickles for up to 1 year.
Recipe Notes
Irma Smith, Pardeeville
Share this Recipe
Powered by WP Ultimate Recipe