20 fresh dill sprigs
4 garlic cloves, thinly sliced
12 medium pickling cucumbers, quartered lengthwise
2 cups cider vinegar
1-1/4 cups water
1 T. kosher salt
1 T. sugar
- Divide 12 dill sprigs and garlic among 4 canning jars (1 pint jars). Divide cucmbers among jars, packing to withing 1/2 inch of hte top. Divide remaining 8 dill sprigs among jars, tucking between spears.
- To make the pickling liquid, combine vinegar, water, salt, and sugar in medium saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Boil 2 minutes.
- Divide pickling liquid among jars to cover cucumbers. Cover tightly with lids. Let cool 30 minutes. Chill at least 24 hours or up to one month.
I haven't updated my artwork in a couple of days, but I'll be getting back to that tomorrow. I had a flowers class to prepare for this morning so I've been working on that. What a fun time teaching people to make 10 different flowers!
The temperature is supposed to be 99 tomorrow with a heat index of 115. It's supposed to stay that way through Thursday, I'll be in my craft room a lot, so keep checking for new artwork!