Ingredients:
Fresh Picked Cucumbers 12
Vinegar 3 cups
Water 3 1/2 cups
Canning Salt 1/4 cup
Sugar 2 oz.
Dill 1 Tbsp.
Garlic Cloves, minced 4
Mustard Seeds 1 tsp.
Peppercorns 4
Directions:
1. Place the washed cucumbers halves in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Completely drain.
2. Mix the canning salt, vinegar, sugar, and water together in a saucepan and heat to boiling. Arrange the cucumber halves, standing upright, in 8 jars.
3. Add the dill, garlic, mustard seeds, and peppercorns to each jar.
4. Pour the hot vinegar brine over the cucumber slices and spice in each jar, leaving 1/2" headspace. Apply the caps and bands. Process for 5 minutes in a boiling water bath canner.
5. Remove the jars from the canner to cool. Check the seals and label the jar before storing in a cool, dark place.
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