Deschauer's Dill's

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   1.

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   Wash cucumbers and place in the sink/large basin with cold water and lot's of ice.

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   Soak in ice water for at least 2 hours, but no more than 8 hours.

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   Refresh ice as needed.

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   Sterilize 8 (1 Quart) canning jars in boiling water for at least 10 minutes.

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   2.

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   In a large pot over medium-high heat, combine the vinegar, water, and pickling salt.

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   Bring the brine to a rapid boil.

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   3.

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    In each jar, place 2 half garlic cloves (or to taste) and one head of dill, then enough cucumbers to fill the jar (about 1 pound).

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    Then add 2 more garlic halves.

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    Fill the jard with the hot brine, Seal the jars making sure that the lids and jar rims are free of any residue.

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    4.

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    Process sealed jars in a boiling water bath.

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    Process 1 quart for 15 minutes.

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    5.

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    Store pickles for a minimum of 8 weeks before consuming.

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    Refrigerate after opening.

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    These pickles will keep for up to 2 years if stored in a cool dry place.

* Per serving · 4 servings · Values may vary.

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