Thursday, August 24, 2017

Dill Pickles Slices

3/4 cup white vinegar
1/2 cup water
2 tablespoons celery seeds
2 tablespoons crushed garlic
1 tablespoon dill weed
1 tablespoon mustard seed
1 and 1/2 large cucumbers or 2 medium ones

Boil water and vinegar in a saucepan for 3-5 minutes.
Then let it cool completely.
Cut cucumbers about 1/2 inch thick.
Place, celery, garlic, dill, and mustard in the cool vinegar mix.
Place cucumbers in the canning jar.
Pour mix over the top of cucumbers.
Place a lid on airtight, shake then and refrigerate for 7 days.
Makes one 32oz jar full.
Just the cut cucumbers!
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