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Garlic Dill Pickles

From Our Kitchen


8-10 small pickling cucumbers
2 cups white vinegar
2 cups water
2 Tbsp. pickling salt
4 heads fresh dill
4 small cloves garlic


Cut a thin slice from the ends of each cucumber. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Place 1 head fresh dill and 1 clove garlic into each hot, freshly washed jar. Pack in cucumbers.

Pour boiling vinegar mixture over cucumbers to within ½ inch of rim. Let cool. Refrigerate for a minimum of three days.

Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.

For an additional interesting flavor, tuck a small dried hot red pepper into each jar.