August 03, 2016
Snacks, Vegetables, Cucumber,
North American, Canning/Preserving, Easy/Beginner Cooking, Make-Ahead, Summer, Refrigerator, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Hot Peppers, Herbs, Spicy more
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"Found this on the internet. It makes 1 quart. This needs to set in the refrigerator for about a week."
Make sure your mason jar, lid and rings are sterile.
Put all the cucumber in the jar. Add the sliced jalapeno's, smashed garlic, and fresh dill.
To a medium pot add the vinegar, water, salt and sugar. Bring to a boil till sugar is dissolved.
Pour the pickle mixture over the pickles in mason jar.
Refrigerate for at about 1 week.
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