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1 quart fresh cucumbers, scrubbed clean & all prickly nubs removed
1 head fresh dill (a section)
1 1/2 tablespoons non-iodized salt (pickling salt)
1/2 cup pickling vinegar (40-60% grain strength)
1 1/2 cloves garlic
1 tablespoon pickling spiceChop dill head & sprinkle in jar, Tightly pack prepared cucumbers in a quart jar, add remaining ingredients, fill jar with cold water (that has been boiled & cooled), screw on cover, shake to dissolve salt, refrigerate and don’t use for 2 weeks!
Each recipe is PER Quart Jar
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