These delicious pickles may take three weeks to make, but they're worth the wait.

Ingredients

• Small, uniform whole cucumbers(unpeeled and with a bit of the stem on, if possible)
• 2 heads of dill from the garden, or 4-6 sprigs from the grocery
• 3/4 cup cider vinegar

• 1 1/2 tbsp. canning salt
• 1 clove garlic, peeled and sliced (optional)

Instructions

1. Place half the dill at the bottom of a sterilized, self-sealing quart jar and then pack the jar with cucumbers. Add vinegar, canning salt, garlic, and enough cold water to cover the cukes. Lay the rest of the dill on top of the mixture and tightly screw on the lid.

2. Set the jar in a canner filled with water, making sure the water covers the jar. Bring to a gentle boil and let boil for 5 to 10 minutes. Turn off the heat. When the jar is cool enough to handle, remove it from the pan. Refrigerate.

3. The pickles will be ready to eat in 3 weeks and should be eaten within a year.

4. NOTE: Since safe canning requires careful attention to detail, be sure to read up on proper canning techniques.

5. PRIZEWINNING TIP: Be certain that your canned goods are properly sealed; a bad seal disqualifies you at most fairs. Cool jars upside down on a rack; the lids will pucker inward once they have completely cooled.

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Find more about:

• Cucumbers |
• Green & Vegetable Side Dishes |
• Healthy Snacks |
• Picnic |
• Vegetarian Side Dishes |
• Vegetarian Snacks

Related Categories:

• Healthy Snacks |
• Vegetable Side Dishes