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1. Wash, rinse, and sterilizle six 1-quart canning jars. Place a sprig of dill and a clove of garlic in the bottom of each jar. Pack the cucumbers into the jars and place a large sprig of dill on top of each.
2. In a saucepan, combine 1 1/2 quarts water, the vinegar, sugar, and salt. Bring to a boil; remove from the heat. Pour the vinegar mixture over the cucumbers, leaving a 1/2-inch headspace. Wipe the top of the jars; close with canning lids and rings, hand tightening each.
3. Seal the jars by processing in a hot-water bath for 15 minutes.