Brine: - Mix all and bring to a rolling boil; lower heat to simmer.
1 qt cider vinegar
3 qts water
1 cup pickling salt
In the jars:
2 heads garlic
1 tsp. pickling spices
1 – 2 heads of dill (if the heads are smaller, I use 2. Keep the stems on (6 inches or so) & fold up when filling jars).
1 peeled carrot/slice in half
Pickling cucumbers
Pack jars with first 3 ingredients first – then pack in veggies tightly. Pour hot brine into jars up to the neck to completely cover veggies. Place lids and rings and set aside. Don’t move jars again for 24 hours (helps sealing process). After 24 hours, store for 3 months – then they’re ready to eat. All my jars seal, but I rarely hear them “pop” the way you do with water bath canned goods. (just fyi).
Contributed by Joyce
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