Easy Dill Pickles
Ingredients
48 pickling cucumbers (not less than 3 inches long and not more than 4 inches long)
1 quart cider vinegar
1 C. pickling salt
1 bunch dill
8 C. water
12 cloves garlic, peeled
Cooking Instructions
Wash the cucumbers and remove any stems. Cover with cold water. Refrigerate overnight, or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves, depending on desired taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon, and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)