Ingredients are for 1 quart. You can multiply by the number of quarts you plan to make.
- 1/2 lbs 4 inch pickling cucumbers (5 or 6 cucumbers)
- 4-6 heads fresh dill or 2-3 Tbs dill seed
- 1 tsp mustard seed
- 1 3/4 cups water
- 3/4 cups cider vinegar
- 1 Tbs pickling salt
Thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. Pack cucumbers loosely into a hot sterilized quart jar leaving 1/2 inch headspace. Add dill and mustard seed. Make a brine by combining water, vinegar, and salt. Bring to boiling.
Pour hot brine over cucumbers leaving 1/2 in headspace. Adjust lid. Process in a boiling water canner for 15 min. Let stand 1 week before opening.
Kosher- same, but substitute 2 cloves garlic, halved for the mustard seed.