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Ingredients
- 10 small pickling cucumbers thin slice cut from each end
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons canning salt
- 1 tablespoon sugar optional
- 4 teaspoons dill seeds
- 4 small cloves garlic peeled, smashed
Ingredients
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Instructions
- Process jars in canner according to canner instructions.
- In a saucepan combine vinegar, water, salt, and sugar; bring to a boil.
- Place 1 teaspoon dill seeds and 1 clove of garlic into each jar, then pack in cucumbers.
- Pour boiling mixture over cucumbers leaving 1/2 inch headspace for expansion.
- Process 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes
A few more tips:
- Always label and date your jars so you know when you made them.
- Store pickles in a cool dark place
- Follow your canner instructions to a T
- Always check your seals
