cucumbers, washed, as fresh as possible
For each quart jar:
2 rounded Tbsp. canning (pickling) salt
1/3 to 1/2 cups white vinegar
3-6 cloves garlic
3 sprigs of dill
cold water to fill
Pack jar(s) with cucumbers, placing a sprig of dill and about 2 cloves of garlic at the bottom, middle, and top as you go. Pour in vinegar, add salt. Fill to top with cold water. Boil lids 10 minutes and seal. Place jars upside down for 24 hours. Allow to cure several weeks. If a jar fails to seal, the pickles will get soft unless kept cold.
Adapted from: Gerry Wilbert, as told to Dorothy Huffman in the early 1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
