Sandwich/Burger Dills

1. 1

   Put cucumber slices in a bowl.

2. 2

   Dissolve 3 tablespoons of salt in 2 quarts of water, and pour the brine over the cucumbers.

3. 3

   Let them stand for 12 hours.

4. 4

   Drain the cucumbers.

5. 5

   Divide the garlic, pepper flakes and peppercorns evenly among 6 clean, sterilized pint jars.

6. 6

   Loosely pack the cucumber slices and dill into each jar.

7. 7

   In a nonreactive saucepan, bring to a boil the vinegar, the 3 cups water, and the remaining 3 tablespoons of salt, stirring to dissolve the salt.

8. 8

   Pour the hot liquid over the cucumber slices, leaving 1/2 inch headspace.

9. 9

   Close the jars with sterilized, hot two-piece caps.

10. 10

    Process pint jars in a boiling-water bath for 10 minutes.

11. 11

    Store the cooled jars in a cool, dry, dark place for at least one month before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.