Yield: 3 cups

Ingredients

Pickling cucumbers

2-6 cloves fresh garlic, depending on how much you like it and much room you have in the jar

1 large head of fresh dill or 1 TBS dried

½ C apple cider vinegar

1 tbsp Real Salt

Optional: fresh green beans, grape leaves, or jalapeño peppers

Instructions

  1. Place a grape leaf in the bottom of a wide mouth quart jar (Note: This is not a requirement. If you have grape leaves, it will help keep your pickles crisp.)
  2. Place the dill in the bottom. Tightly pack your clean cucumbers into the jar, filling in the cracks with garlic and green beans if desired. Pour salt and vinegar over the top.
  3. Finish filling the jar to ¼-inch from the top with water. Wipe the jar rim clean with a damp cloth.
  4. Place rinsed, pre-heated canning lid on and screw ring on firmly. Place jars on the rack of your canner. Cover the jars with water. Place lid on canner and bring to a good rolling boil over high heat.
  5. Remove jars with a jar lifter and set on a towel or old newspapers to cool. Let sit about four weeks before eating them as they need that time to “pickle.”