Title: Roberta's Dill Pickles
Categories: Pickle Preserve
Yield: 1 Servings

1/4		Bushel
6	c	Water
6	c	White Vinegar
12	tb	Canning Salt
		Garlic
		Dill
		Mustard Seed
		Young Cucumbers

Select medium to small sized cucumbers, scrub with vegetable brush, and pack in sterilized canning jars. Combine and boil the water, vinegar, and canning salt; pour mixture over the packed cucumbers (within 1 inch of top). Add to each jar: 2 cloves garlic, 1 tsp. dill and 1 tsp. mustard seed. Seal jars. Place jars in a water bath canner, and fill with enought water to reach the neck of the jars. Cover and bring to a boil. Boil for 5 minutes. Turn heat off, and let stand in water 5 more minutes. Remove jars from canner and let them seal

Makes 7 to 8 quarts.

Note: The dill pickles must age 3 to 4 weeks before they are ready to eat.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

Recipe By : Mrs. Latelle M. La Follette III

From: Bill Spalding Date: 19 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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