- 16 pounds [7.25 kg] dill cucumbers, preferably small ones
- 1 cup [250 mL] salt
- 4 cups [1 L] vinegar
- 12 cups [3 L] water
- 3 1/2 cups [700 g] sugar
- 1 clove garlic, per jar
- 1 dill weed, per jar
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- Bring together salt, vinegar, water and sugar to a boil.
- Preheat oven to 300°F [150°C].
- Meanwhile, wash then pack cucumber into hot sterilized jars.
- Add 1 clove garlic and 1 dill weed into each jar.
- Pour hot syrup over cucumbers leaving 1/2-inch [1.3-cm] head space.
- Place lid and jar rings making sure the bottle rim is clean.
- Process into preheated oven for 20 minutes.
- Leave to cool completely and check seals before storing.
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