Dill pickles _ff_

8 quarts

Ingredients

Quantity Ingredient
50 eaches Unwaxed cucumbers 3 to 4 inches long
1 quart Cider vinegar
¾ cup Salt
2 quarts Water
Fresh dill sprigs
Garlic cloves; peeled

Directions

Put the cucumbers in the sink, cover with cold water and let stand overnight. Drain and pack them into hot, *sterilized* jars. Combine the vinegar and salt with the water in a pot and bring to the boiling point. Pour over the cucumbers, leaving ¼ inch headspace. Add a sprig or two of dill and a clove of peeled garlic to each jar and seal. Or close the jars and process in a boiling-water bath for 15 minutes.

_The Fannie Farmer Cookbook_ Ed by Marion Cunningham 13th edition, 1990 Alfred Knopf ISBN 0-394-56788-9 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-09-95

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