Yield: 6 Quarts
|40||3 to 3 1/2 inch|
|5 cups||Vinegar (5% to 6% acidity)|
|2 tablespoons||Pickling salt|
|6||Heads of fresh dill|
|6||Slices onion-1/2 inch thick|
Wash and scrub cucumbers carefully. Cut ¼ inch slice from blossom end of each cucumber.
Mix water, vinegar and salt in Dutch oven; heat to boiling. Place dill head and onion slice in each of six hot quart jars. Pack cucumbers in jars, leaving ½ inch headspace. Cover with boiling brine, leaving ½ inch headspace. Wipe rims of jars. Seal and process in boiling water bath for 10 minutes.
Variation: Garlic Dill Pickles. Add two cloves garlic to each jar with the dill and onion.
Tips: Choose a pickling variety of cucumbers. Pickle within 24 hours of harvesting or immediately after buying.
Use special canning salt to prevent cloudiness and soft water to prevent discoloration.
Use standard canning jars, jar lifters and tongs for handling the hot lids and bands.
Place the hot jars on folded newspapers.
Betty Crocker Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. ==