CANNED PICKLES

I got these simple & sweet family recipe from a good friend of mine who received it from her grandmother and remembers her grandmother always having the best pickles. This was my first time canning vegetables of any sort, so I was a little nervous, but they turned out great. I made 10 jars this go-around, but will definitely make lots more next summer. Delicious recipe!!!

Recipe Yields approximately 5-6 jars:

1 qt mason jars

Put 1 white cabbage leaf in bottom of jar

Fill with cucumbers halved or whole

Put 3 whole garlic cloves, small amt black peppercorns (optional) and 2-3 heads of dill in each jar

Boil 12 cups water, 4 cups white vinegar & 1 cup pickling salt

Fill jars with liquid, seal & store in cool place (i.e. basement) for 3-4 weeks

Tip: Put cucumbers in ice bath and sit for 1-2 hours before preparing to make them extra crisp

Note: Make sure to check if your cans have sealed 24 hours after preparing your pickles. If they haven't sealed, place in refrigerator and let sit for 3-4 weeks.