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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Judith Ferti'gs Heartland Cookbook. This is perfect for somebody like me that has a few homegrown cucumbers and doesn't want the laborious process of canning. Makes a small batch of just 2 pint size jars. Ingredients:
1 cup white vinegar |
1 cup sugar |
1 1/2 teaspoons salt |
1 lb pickling cucumbers or 1 lb baby cucumber, ends trimmed and quartered lengthwise |
8 garlic cloves |
2 teaspoons black peppercorns |
2 large dill (fresh seed heads with some stalk) |
Directions:
1. In a medium saucepan over medium-high heat, combine 1 cup water, vinegar, sugar and salt; bring to a boil. Stir until sugar and salt dissolve, about 2 minutes. Let cool to room temperature, about 15 minutes.
2. Divide cucumber spears, garlic and peppercorns between two sterilized pint-sized canning jars. Stuff a dill seed head into the center of each jar. Pour cooled vinegar mixture over jar contents to cover. Screw lids onto jars and refrigerate for at least 24 hours before using. Keeps, refrigerated, for up to 1 year.
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