4 days | 15 min prep

1 gallon

  1. In a gallon glass jar with a tight-fitting lid, place a layer of Dill in the bottom, then a layer of cucumbers; add garlic cloves if desired.
  2. Keep layering Dill & cucumber to the neck of the jar; finish with a layer of Dill.
  3. Add vinegar and salt to the top of the jar; fill with cold tap water.
  4. Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
  5. Give the jar a few good shakes to distribute the salt.
  6. Set in a sunny spot outside for four days; mark the calendar with the "due date."
  7. Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
  8. Chill and eat.
  9. For a change, add green or red pepper slices along with the Dill for a taste explosion!

When scrubbing the fresh cucumbers, sort-as-you-go into piles of uniform size. This makes filling the jar much quicker and looks prettier too.

Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

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