- 4 lbs. small cucumbers
- fresh dill weed
- 5 tbsp. coarse salt
- 4 cups water
- 2 cups cider vinegar
- Scrub cucumbers well. Soak overnight in cold water and in the morning drain.
- Pack cucumbers into hot sterilized canning jars allowing one good head of dill per quart.
- Combine water, vinegar, and salt together, bring to a boil and pour over cucumbers leaving ½ inch head space in jar.
- Process 5 min. in a hot water bath, allow 4 weeks before using.
You can pickle small carrots, greens beans or asparagus in the same way. You can vary the spices by using anise seed or fennel seed.
– Kootenay Co-op Kitchen