|ID: 68 Jams/Preserves||Other Category(s): Canning|
|Yield/Servings: 6 pints|
|3 lbs. pickling cucumber|
3 cloves garlic, halved
6 sprigs fresh dill
3 cups vinegar (5% acidity)
3 cups water
1 1/2 tbsps. salt substitute, unseasoned
Evenly fill 6 sterilized pint-size canning jars with cucumbers (quarted lengthwise), garlic and dill; set aside. In medium saucepan, combine viegar, water and salt substitite; simmer 5 minutes. Fill jars to within 1/2-inch of top. Dry mouth of jars and cap tightly.
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