Garlic Sandwich Pickles

DSC_00024-5 cucumbers cut in half and then lengthwise to 1/4 inch width pieces
3 cups white vinegar
3 cups water
3 1/2 Tablespoons natural sea salt (no anti clumping agents or iodine)

3 quart jars

3 teaspoon garlic; minced
12 whole black pepper corns
1 1/2 teaspoon dill weed
3/4 teaspoon celery seeds
3/8 teaspoon mustard seeds

Sterilize jars by boiling for 10 minutes. Pour boiling water over lids and rings and leave until ready to use. Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat. Fill each hot sterilized jar with sliced cucumbers to 1 inch from the rim, 1 teaspoon minced garlic, 4 whole black pepper corns, 1/2 teaspoon dill weed, 1/4 teaspoon celery seeds, 1/8 teaspoon mustard seeds and then pour the hot brine (vinegar, water and salt) into each filled jar leaving 1/2 inch of head space. (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars) Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.

I had some extra cucumbers so I packed a pint jar and added a couple slices of onion to fill.

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One thought on “Garlic Sandwich Pickles

  1. Pingback: Black Bean Burgers; vegan and gluten free | LivingNaturaLena

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