Title: Dill Pickles 3
Categories: Canning
Yield: 4 Quarts

2	c	White vinegar
2	c	Water
6	tb	Sugar
1/4	c	Coarse salt
1 1/2	tb	Mixed pickling spice
15	md	Cucumbers (about 6 inches)
		Fresh dill heads

Mix vinegar, water, sugar and salt in a large pot. Place pickling spices on a five inch square piece of cheesecloth, tie ends together to make a bag. Place spice bag in vinegar mixture; bring to boil and simmer over moderately low heat (about 225 F) 15 minutes.

Have cucumbers washed and cut into halves lengthwise.

Place cucumbers in quart jars; trim if necessary to leave 1/4 inch head space. Place a few heads of dill in each jar.

Heat vinegar mixture to boiling and pour over cucumbers, leaving 1/4 inch head space. Work out bubbles in jars with a rubber spatula. Add additional liquid if necessary to fill jars to proper level. Adjust caps. Heat water in a large pot with a rack. Place sealed jars on rack in the hot water and add enough hot water to come one or two inches over tops of jars.

Quickly bring water to a toil, then reduce heat to hold water at a steady gentle boil. (Do not use controlled heat burner). Boil 10 minutes.

Remove jars and cool on a wire rack.

Redbook Cookbook

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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