Recipe
3.5 cups of water
1 1/4 cup vinegar distilled white
1 cup of sugar
1 tbs salt
1 tbs spoon mustard seed
2 small red chilies
- enough small cucumbers spears for 2 large canning jars full.
15 garlic cloves peeled and cleaned
1 bunch of fresh dill
Stir water, vinegar, sugar, salt mustard seed together in a saucepan, bring to boil slowly, remove from heat and cool.
Combine cucumbers spears, garlic and dill in the two large glass jars. poor cooled mixture over cucumbers. Seal container with lid and refrigerate for 3 days . Then Ready to Eat!
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