• 30servings
  • 2calories

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Nutrition Info . . .

MineralsSelenium, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons kosher salt

  2. 1 tablespoon mixed pickling spices

  3. 1 clove garlic

  4. 1 quart fresh small pickling cucumber

  5. 1 -2 head of fresh green dill seed

  6. filtered water , at room temperature

Instructions Jump to Ingredients ↑

  1. Put the quart jar (s) in a large pot, cover and bring to a boil.

  2. Boil them for 10 minutes.

  3. Remove and empty them.

  4. Put the salt, spices and garlic in the bottom of a sterilized quart jar.

  5. The amount listed is for one jar.

  6. Add a little water to dissolve the salt.

  7. Pack- I say PACK!

  8. -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.

  9. Leave a little headroom.

  10. Fill up with water, leaving 1" headroom at the top.

  11. Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.

  12. Use sterilized lids and rings to cap.

  13. (Boil both for 5 minutes.).

  14. Place on newspaper in case they leak while fermenting.

  15. Store in a cool dark spot- a basement is ideal.

  16. I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.


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