3 (3 1/2 lbs.) small, unwaxed cucumbers
1/2 lb. white onions, 1 inch or less in diameter (optional)
6 to 9 stalks fresh dill, preferably with seed heads
9 garlic cloves, peeled
1 qt. cider vinegar
3 c. water
1 tbsp. sugar
3 tsp. mixed pickling spice
Scrub cucumbers with vegetable brush. Remove blossoms, if any, and trim stems even with ends of cucumbers. Rinse dill under running water and shake off excess water. Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts capacity, and bring to boil.While brine is heating, pack jars with layers of dill, garlic, onions and cucumbers. Rinse dill under running water and shake excess water. Place vinegar, water and sugar in a saucepan of at least 2 1/2 quart capacity, and bring to boil.
While brine is heating, pack jars with layers of dill, garlic, onions and cucumbers, beginning and ending with dill and garlic, onions and cucumbers, beginning and ending with dill and garlic. If pearl onions are not available, use the smallest white onions you can find. Just peel away the outer layers and refrigerate, tightly covered for other uses.
Add one teaspoon of mixed pickling spice to each jar. Pour boiling hot brine into jars, filling within 1/2 inch of top, and seal. Makes about three quarts. When jars are completely cool, wash and dry. Refrigerate at least a week before serving. They keep for a month or more.
* cooks.com
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