- 8-10 small pickling cucumbers (about 3pounds/1.5kg)
- 2 cups (500 mL) white vinegar
- 2 cups (500 mL) water
- 2 tablespoons (25 mL) pickling salt
- 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
- 4 small cloves garlic
- Cut a thin slice from the ends of each cucumber
- Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
- Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.
- Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.