Ingredients
- 16 clove of garlic split
- 16 head of dill (fresh)
- 1,400 ml water
- 1,100 ml apple cider vinegar
- 800 gr pickling cucumbers
- 50 gr pickling salt
- 2 gr pepper (crushed red)
Wash cucumbers and remove 0 cm from blossom end. In a 3 litre saucepan, combine water, vinegar, salt, and red pepper. Bring to a boil. Meanwhile, place 2 pieces of garlic and 1 head of dill in each hot pint jar. Firmly pack cucumbers upright in jars, leaving 1 cm head space. Place 2 additional pieces of garlic and 1 head of dill on top of cucumbers. Immediately pour hot vinegar mixture over cucumbers, leaving 1 cm head space. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.
