Dill Pickles  Ingredients:       3 dozen  freshly picked cucumbers (approximately 4" long) - unpeeled and sliced in half, lengthwise    3 cups  vinegar, 5% acidity       3-1/2 cups water    1/4 cup canning salt       dill weed - (about 1 tablespoon dried or 2 heads fresh per jar)    16 heads fresh or 1/2 cup dried dill       4 garlic cloves, minced (about 1/2 clove per jar)    8 tsp.  mustard seeds (about 1 tsp. per jar)       32 peppercorns -( about 4 per jar)

Preparation:

Place the washed cucumbers halves in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Drain completely. Mix the canning salt, vinegar and water together in a saucepan and heat to boiling. Arrange the cucumber halves, standing upright, in 8 pint jars. Add the dill, garlic, mustard seeds and peppercorns to each jar. Pour the hot vinegar brine over the cucumber slices and spice in each jar, leaving 1/2" headspace. Apply the caps and bands. Process for 5 minutes in a boiling water bath canner. Remove the jars from the canner to cool. Check the seals and label the jars before storing in a cool, dark place. Makes 8 pints.

Comments:

For best results, the cucumbers used for these pickles should be very fresh, preferably just picked.

Categories:  Appetizer, Canning, Condiments or spreads, Dutch Oven, Side Dish, Side Dishes, Vegetables, stove top

Estimated Serving:  32

Estimated preparation time:  35 min.

Language:  English

Shared by:  Jilly    2010/02/20