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“This is another canning recipe from my sisiter's mother-in-law, known as the Martha Stewart of the Okanagan!”
READY IN:
40mins
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub cucumbers, rinse well & cut in half.
  2. Combine pickling salt & vinegar in a heavy pot & bring to a boil.
  3. Pack cucumbers in hot sterilized mason jars.
  4. Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
  5. I use a chopstick to remove any air bubbles before sealing the jars.
  6. Place jars into a canning kettle & cover with hot (not boiling) water.
  7. Bring to a boil & boil for 10 minutes (no longer).
  8. Remove jars from water& turn upside down& allow to cool.
  9. Store in a cool, dark place.
  10. It's best to wait a month before opening!

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