Ingredients
3 pounds pickling cucumbers (about 12)1 small onion, halved and sliced1/4 cup snipped fresh dill1 to 2 jalapeno peppers, sliced3 garlic cloves, minced2-1/2 cups water2-1/2 cups cider vinegar1/3 cup canning salt1/3 cup sugar
Preparation
Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
