Roberta's dill pickles

1 Servings

Ingredients

Quantity Ingredient
¼ Bushel Young Cucumbers
6 cups Water
6 cups White Vinegar
12 tablespoons Canning Salt
Garlic
Dill
Mustard Seed

Directions

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 Posted to MC-Recipe Digest V1 #678 by Bill Spalding <billspa@...> on Jul 19, 1997

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