Preparation:
Place vinegar, water, peppercorns, salt and mustard seed in a large pot and bring to a boil. Meanwhile, wash cucumbers and slice off each end. In a large canning jar, place layer of dill, garlic, then pack in the cucumbers in an upright position.
Continue layers to the top of the jar, leaving about 1/4 of an inch for boiled liquid. Pour boiling water over the cucumbers. Cover jar with a plate. Let stand overnight. Next day, remove plate and put on regular cover. After 24-48 hours, depending on taste, remove dill and garlic from the jars. Keep refrigerated. |
