Sterilize jars and lids in pan with water.
Put mustard seed, clove of garlic, and dill.
Cold pack cucumbers into jars, may add
other vegetables as desired - carrots, cauliflour, green beans.
On top of cukes, put another head of fresh
dill, clove of garlic.
While you are packing the jars, fill waterbath
canner 2/3 - 3/4 full of water, and in a separate pan, bring to boil the
brine (water, vinegar and salt). Make sure the hot water bath is
boiling. Pour hot brine over cucumbers leaving 1/2" headspace in jars.
And remove the lids from the pan with water. Put on jar with ring. Tighten
rings manually.
Put jars in rack and submerge in boiling
waterbath canner. Place lid on canner. Bring canner back to a boil
and remove rack immediately.
Set jars 1" apart on cooling rack or towel
to cool. Should seal within 24 hours, or must be refridgerated.
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