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Container:
1 gallon crock, dinner plate, & rock
OR 2 half gallon canning jars
Brine:
Heat up in a pot just to boiling:
8 cups vinegar
8 cups water
1 cup salt
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(1)
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Fill cleaned container with whole raw cucumbers,
1 to 2 heads peeled garlic, 2 sprigs of dill.
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(2)
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Pour hot brine into container so cucumbers are completely immersed.
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(3)
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Cover with a clean plate and put rock on top to keep cucumbers from floating up in crock.
For canning jars, cover tightly with lid and band.
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(4)
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Store in cool and dark place until ready. Will keep about one year.
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