Cold Packed Pickles
  • 6 quarts cold water
  • 1 cup salt
  • 1 cup strong vinegar
  • 1/2 clove garlic for each jar
  • 1 small red pepper for each jar
  • 1 piece dill for each jar
  • pickling cucumbers
  1. Mix water, salt and vinegar together and stir until well dissolved. Sterilize canning jars. Chop dill and red pepper pod and put an equal amount in each canning jar with garlic. Put the washed cucumbers in the canning jars and pour over the liquid to overflowing. Seal canning jars and store away for 10 to 14 days before using.