|
Preparing: In a large bowl combine cucumbers, onions, garlic and pickling salt. Stir in a large amount
of cracked ice. Let stand 3 hours; drain well. Remove garlic. In a large kettle combine remaining ingredients;
add drained mixture. Bring to a boil.
Water bath Canning: Pack pickles and liquid into hot, clean jars, leaving a 1/2-inch headspace. Wipe rims;
adjust lids. Process 5 minutes for pints or half-pints (start timing when water boils). Makes 6 pints.
|