Dill Pickles - cooking recipe

Ingredients
    4 lb. (4-inch) pickling cucumbers
    1/4 c. plain salt
    2 3/4 c. distilled white vinegar
    3 c. water
    12 to 14 sprigs dill weed
    28 peppercorns
Preparation
    Wash cucumbers; cut in half lengthwise.
    Combine salt, vinegar and water; heat to boiling.
    Pack cucumbers into clean jars.
    Add 2 sprigs dill weed and 4 peppercorns to each jar.
    Pour vinegar solution over cucumbers to within 1/2-inch of top.
    Immediately adjust covers if jar manufacturer directs.
    (Most do not need adjustment.) Process 10 minutes in boiling bath.
    Makes 6 to 7 pints.

Leave a comment