This recipe is for 2 large pint jars.
1 1/2 lbs cucumbers
4 cloves of garlic
2 teaspoons dill seeds
4 sprigs of fresh dill
1 cup apple cider vinegar
1 cup water
1 1/2 tablespoons pickling salt
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.
Wash your four quart jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.
Step 2: Wash Cucumbers in cold water and vinegar.
Step 3: Place ingredients / spices in the jar. I typically put in: 2 cloves of garlic (roughly chopped), Fresh Dill and a teaspoon of dill seed.
Step 4: Cut the cucumbers into spears (or halves if they are on the small size). Place the cucumbers into a jars.
Step 5: In a pot combine apple cider vinegar with filtered water and pickling salt (Never use iodized salt). Bring to a boil.
Step 6. Ladle your brine into the jar. Seal jars.
Step 7: Place in the canner. Make sure there is at least an inch of water above the jars. Boil peaches in the canner bath for 15 minuets.
Step 11: Remove jars and set aside to cool. After 12 hours, if the lids remain down, do not press in when touched, they have sealed and can be stored in a cupboard for later use.