I found this recipe on the internet 3 years ago and make it every year. I also make it for friends.
Ingredients
2 cups vinegar
1/3 cup sugar
1/3 cup canning salt
1/2 cup (packed) fresh dill or 2 tablespoons dill seeds
3 white onions, peeled and chopped
3 cloves garlic, peeled and thinly sliced
3-1/2 to 4 pounds small Kirby cucumbers, well scrubbed (to fill 1-gallon jar) or cut the pickles into thick slices, doesn’t matter the size of the pickle
1 teaspoon mustard seed
Instructions
Sterilize a 1-gallon glass jar and lid by immersing in boiling water for 10 minutes. Remove from water, and set aside.
In a large enameled, glass or other non-reactive saucepan, combine 6 cups water, vinegar, sugar and salt. Bring to boil, reduce heat to low, and then simmer mixture while proceeding with recipe.
Place a third of the dill in bottom of jar. Top with a third of the onion and garlic. Starting with smallest cucumbers, pack 1 layer horizontally over garlic. Place another layer crosswise over first. Add another third of the dill, followed by another third each of onion and garlic. Top with remaining dill, onion and garlic.
Place jar in large plastic basin, and carefully pour in hot vinegar mixture into jar to fill it completely.
Using long wooden skewer, gently nudge the pickles deep in the jar to dislodge any air bubbles.
Add more brine, if necessary, and allow mixture to sit for 5 minutes and and top with mustard seed
If using metal lid, to prevent corrosion place large piece of wax paper over top of jar before fastening lid. Allow mixture to cool to room temperature.
Remove jar from basin, and wipe clean with damp sponge. Refrigerate jar for at least one week before eating. The pickles may be refrigerated for up to a year.
Note: These pickles turn out very crunchy
A 1-gallon jar doesn’t have to be used. They can be put in regular canning jars with dill, garlic, and onion added to each jar.
