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