Yield: about 7 pints
- 4 pounds medium cucumbers, cut into 1/4-inch slices
- 14 sprigs fresh dill
- 3 1/2 teaspoons mustard seeds, divided
- 14 whole peppercorns, divided
- 4 1/2 cups water
- 4 cups white vinegar
- 1/4 cup plus 2 tablespoons salt
- Pack cucumbers into 7 hot sterilized jars. Place 2 dill sprigs, 1/2 teaspoon mustard seeds, and 2 peppercorns into each jar.
- Combine water, vinegar, and salt in a large stainless steel saucepan; bring to a boil. Pour over cucumbers, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.
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