Yield: 1 Quart
| Measure | Ingredient |
|---|---|
| ½ pounds | 4 inch pickling cucumbers |
| \N \N | (5 or 6 cucumbers) |
| 4 \N | Heads fresh dill |
| \N \N | OR |
| 2 tablespoons | Dillseed |
| 1 \N | Clove garlic |
| 1 small | Piece dried HOT red pepper |
| \N \N | (optional) |
| 2¼ cup | Water |
| ¾ cup | Vinegar |
| 1 tablespoon | Pickling salt |
Preparing: Thoroughly rinse cucumbers, remove stems and blossom ends. Pack cucumbers loosely into hot, clean quart jar(s) leaving a ½ inch headspace. Add dill, garlic and red pepper.
Make a brine by combining water, vinegar and salt.
Bring to boiling.
Water Bath Canning: Slowly pour hot brine over cucumbers, leaving a ½ inch headspace. Wipe jar rim, adjust lid.
Process in boiling water bath for 15 minutes for quarts (start timing when water boils). Let pickles stand for at least one week before opening.
Better Homes and Gardens
== Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp Date: 05-21-96