Per 2 Quart jars:1/2 gallon unwaxed pickling cucumbers
1/4 cup minced onions
3 garlic cloves, minced
1/4 tablespoon mustard seeds
2 heads fresh dill
3 cups water
1 cup cider vinegar
1/4 cup canning salt
Per 4 Quart Jars:1 gallon unwaxed pickling cucumbers
1/2 cup minced onions
6 garlic cloves, minced
1/2 tablespoon mustard seeds
4 heads fresh dill
6 cups water
2 cups cider vinegar
1/2 cup canning salt
To make this Claussen style pickle recipe sterilize your jars, lids, and bands by boiling in water for 15 minutes or running through dishwasher
Thoroughly wash, then quarter your cucumbers lengthwise and place in jars.
Add a head of dill in each jar
Combine onions, garlic, mustard seeds, water, cider vinegar, and salt in pan. Boil until salt is dissolved.
Remove from heat and let cool completely.
Once cool pour mixture into jars over the pickles. *It is important to wait until the mixture is completely cool or you will cook your cucumbers and they will not be crisp!
Seal the jars.
Leave out on counter for 2 days shaking the jars every few hours. After 2 days refrigerate..
Should be ready to eat in 2 weeks. I found the pickles stayed crisp and tasted good for about 6 months.