SFMC-The SFMC Official Home Page. Find and view information on a Farmers' Market using the map below (links open in new browser tab) or the list on the right (links open in the same browser tab). New Markets click here!


  •     3 1/2 pounds pickling cucumbers or other small cucumbers, cut into quarters or eighths (about 12 cups)
  •     1 tablespoon pickling spice
  •     12-24 sprigs fresh dill
  •     3-6 whole large cloves garlic, sliced
  •     3 cups distilled white vinegar or cider vinegar
  •     3 cups water
  •     2 tablespoons plus 2 teaspoons sea salt
  •     2 tablespoons sugar

1154949 19305652


  1.     Divide cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.
  2.     Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
  3.     Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
  4.     Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

 Recipe take from:  http://www.eatingwell.com/recipes/dill_pickles.html

Last Updated on Monday, 17 March 2014 20:11