5 quarts sliced cucumbers
Dill, onion, garlic
2 cups cider vinegar
1 cup coarse salt
9 cups water


Pack cucumbers in hot jars, add onion and dill with a 4-inch stem attached.  Combine vinegar, salt, and water; heat to a boiling point.  Pour over cucumbers.  Seal.  Store in cool dry place for 6 weeks before using. 

Leave a Reply

Your email address will not be published. Required fields are marked *