Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 4 whole Baby Cucumbers
- 6 cups Water
- 1 cup White Distilled Vinegar
- ⅓ cups Coarse Salt
- 2 sprigs Dill Weed
- 1 teaspoon Dried Minced Garlic
- 1 teaspoon Mustard Seeds
- 4 leaves Bay
- 2 teaspoons Peppercorns
- 2 whole Canning Jars (16 Ounce Sized Jars)
Preparation Instructions
Rinse cucumbers and place in an ice bath for 2-6 hours. This step is important; it ensures crispy pickles.
Place six cups of water, vinegar and salt in a pan. Bring to a boil. While water is heating, slice cucumbers. Divide cucumber slices between two jars. Add to each jar an even half of each of the spices: dill, garlic, mustard seed, peppercorns and bay leaves.
Pour the boiling salt and vinegar water over cucumber slices in jars. Secure a lid on each jar. Keep in refrigerator for at least two days before enjoying.
