Thoroughly was cucumbers, scrubbing lightly with a soft vegetable brush and removing all dirt and sand. Discard stem and blossom ends. Cut cucumbers into spears or slice lengthwise or cut into coins.
Prepare pickling liquid - combine sugar, salt, vinegar and water in a large stainless steel or enamel saucepan; bring to a boil.
In a hot jar, place 1 clove garlic, 1 tsp peppercorns, 2 bay leaves and 3 heads fresh dill. (If using quart jars instead of pint jars double the above amounts in each jar.)
Pack cucumbers into hot jar to within 1/2 inch of top rim. Add hot pickling liquid to cover cucumbers to within 1/4 inch of top rim (headspace). Using a nonmetallic utensil, remove air bubbles. Whipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining jars.
Cover canner; bring water to a boil. At altitudes up to 1000 ft, process - boil filled jars - 10 minutes. Remove jars without tilting. Cool upright, undisturbed for 24 hours. Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars as desired. Label and store jars in a cool dark place.
Yield 6 pint jars or 3 quart jars.
These tasted great. Will make 3 or 4 batches each year.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 30|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 467.8mg||16 %|
|Potassium 99.2mg||3 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 7.3g|
|Protein 0.5g||1 %|
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Calories per serving: 36
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