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Ingredients

3 cups water 1 cup distilled white vinegar ¼ cup salt 2 cloves garlic, or more to taste 2 sprigs fresh dill, or more to taste 3 small cucumbers, or to taste 3 (1 pint) canning jars with lids and rings, or as needed

Nutrition Info

9.4 calories carbohydrate: 2.1 g cholesterol: : - fat: 0.1 g fiber: 0.3 g protein: 0.4 g saturatedFat: : - servingSize: - sodium: 3.6 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Combine water, vinegar, and salt in a saucepan, bring to a boil. Cook until salt is dissolved, 2 to 3 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers, dill, and garlic into hot, sterilized jars, top with vinegar mixture, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for at least 1 month.

9 servings

A delicious recipe for making homemade kosher dills.