HOURS OF OPERATION (SUMMER)
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3 quarts water
1 quart Vinegar
1 Cup Coarse Salt
½ Cup Sugar
¾ Cup Pickling Spice (wrapped in cloth + tied)
Bring to a boil – just for a few minutes and its ready.
Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)
Fill Jar with brine and put lid on.
Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.
* Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.