Ingredients
2 cloves of garlic per jar
2-3 sprigs of Dill
Cucumbers
brine:
(per quart)
water 1 1/2 cups
vinegar 1/2 cup
coarse salt 1 and 1/4 tablespoons
(per batch)
14 cups water
2 cups vinegar
1cup salt
Preparation
Sterlize everything that wil come into contact with pickles
For Jars heat in over at 250 for at least 10 minutes
boil brine for 5 minutes
Add ingredients + hot brine to hot jars and the seal.
Pack jar tightly and fill with brine 2 cm from top. Make sure nothing sticks above the brine.
