Dill Pickles - cooking recipe
Ingredients
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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
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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.
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