Title: Dill Pickles 1
Categories: Canning
Yield: 4 Quarts

24		TO 30 3 inch long cucumbers
12		TO 16 Sprigs fresh dill
4	ts	Mustard seed
1	qt	Water
2	c	Cider vinegar
2	tb	Pickling salt
OPTIONAL
		Clove garlic in each jar

Wash cucumbers and pack in hot sterilized quart jars. o each jar, add three or four springs fresh dill and one teaspoon mustard seed.

In large sauce pan, combine water, vinegar and salt. Heat to boiling. Fill jars leaving 1/2 inch at top. Seal according to canning directions. Process in simmering water bath at 200 to 205 degrees for 10 minutes. Store without removing screw bands.

Pillsbury Kitchen Family Cookbook.

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

previous

next