they were a miserable failure. I'm still not sure what went wrong, but they just tasted like vinegar.
Recently, my neighbor gave me more cucumbers than I could ever eat before they went bad. So, I thought I would give pickles a try again.
slightly because I didn't have all of the exact ingredients and I had neither the time nor the ambition to run out to the store.
1 1/2 - 2 pounds of cucumbers
3/4 cup vinegar
3/4 cup filtered water
1 tablespoon of sugar
2 teaspoons sea salt
2 teaspoons dill seed
6 garlic cloves, peeled
1 teaspoon dried onions
1). Wash the cucumbers. Cut of and discard the ends. Slice into rounds or spears.
2). Place vinegar, water, salt and sugar in a pot and bring to a boil.
3). Divide the dill seed, garlic and onions between two quart sized canning jars. Fill the jars with as many cucumber slices as you can without bruising them.
4). Pour the brine into the jars and leave 1/4 inch of headspace. Put the lids on the jars and let them cool on the counter before refrigerating them.
** As the jars cool, they may make that wonderful "ping" sound that canners love. Even though they make that sound these pickles are not considered "canned", so they are not shelf stable. They need to be refrigerated after they cool. They are ready to eat after only a few days.