Renée has these cravings lately for dill pickles. Timing is great as I planted pickling cucumbers in the garden this year with fresh dill and so I have made a few jars to keep her satisfied. This is a family recipe and can be divided and multiplied depending on the number of cucumbers you have.
4 lbs of small cucumbers
sprays of fresh dill or dill seed(1 tbsp per quart)
4 cloves of garlic (I put in two per jar)
4 cups water
2 cups white vinegar
4 tbsp course pickling salt
Scrub cucumbers well. Soak in cold water overnight. Drain. If cucumbers are big, halve or quater them. Otherwise put in whole. Pack cucumbes in hot sterilized jars (see below) with sprays of dill plus garlic on top and bottom.
Combine water, vinegar and salt. Heat to boiling. Pour hot vinegar mixture over cucumbers in jars. Seal. I usually process the jars for 20 minutes. I am not sure this is necessary because of the vinegar mixture. Store 4 to 6 weeks before using.
Hint: To sterilize the jars, after you have washed and dried them. Put them in an over at 250 degrees F. for about 15 minutes. This is much easier than boiling them.
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