Ingredients
15 small cucumbers
20 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 1/2 qt. of warm water (helps salt to dissolve)
1/2 quart of vinegar
1 tsp. pickling salt
Instructions
In a large bowl, combine cucumbers, dill, onions, and garlic set aside. In a bowl combine remaining ingredients and mix to dissolve salt. Pour over cucumber mixture. Cover and refrigerate for at least 24 hours. Store in refrigerator for up to 3 months.
Recipe from Bette Dryer who caters for the Salsbury House Tea Room in Des Moines, IA