Our dill pickles just might be the prize of the fruit cellar. I restocked them yesterday, finishing the three jars that didn’t seal this morning, including the one that burst midway through, spewing a fountain of boiling pickling water across the kitchen. Yikes!
Soak cucumbers overnight in ice water. Drain and pat dry. Fill 1 Litre sterilized jars with a grapeleaf, a sprig of dill and a clove of garlic. Stuff in cucumbers. Boil the following and pour on top:
12 cups water
4 cups white vinegar
2/3 cup pickling salt
(This amount of liquid should be enough for 8 jars.)
Seal and process for 5 minutes.