Ingredients Jump to Instructions ↓

  1. 1 ea 6 quart basket of small cumb

  2. 1 ea Fresh dill

  3. 2 c White wine vinegar

  4. 1 c Pickling salt

  5. 10 c Water

  6. 3 minutes. Drain off water. Combine vinegar,

  7. 10 cups of water and salt.

  8. Bring to a boil. Pour over cucumbers in jars, add a sprig of dill and seal immediately. Leave for several weeks before using. NOTE: A little clove of garlic can be added with the dill to create a different taste to your pickles.


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