15 small pickling cucumbers
40 fresh dill sprigs
2 large white onions, thinly sliced
5 garlic cloves, sliced
1 qt water
1 qt white vinegar
1 c canning salt (or kosher salt)
Cut each cucumber lengthwise into four spears. In a large bowl combine the cucumbers, dill, onions and garlic and set aside. In a dutch oven combine the remaining ingrediants. Bring to a boil; cook and stir just until salt dissolves. Pour over cucumber mixture, cool. Cover tightly and refrigerate for at least 24 hours. Store in frig for up to 3 months. Yummy and crunchy......
40 fresh dill sprigs
2 large white onions, thinly sliced
5 garlic cloves, sliced
1 qt water
1 qt white vinegar
1 c canning salt (or kosher salt)
Cut each cucumber lengthwise into four spears. In a large bowl combine the cucumbers, dill, onions and garlic and set aside. In a dutch oven combine the remaining ingrediants. Bring to a boil; cook and stir just until salt dissolves. Pour over cucumber mixture, cool. Cover tightly and refrigerate for at least 24 hours. Store in frig for up to 3 months. Yummy and crunchy......
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