Dill Pickles - cooking recipe

Ingredients

4 lb. small pickling cucumbers
4 1/2 c. water
4 c. distilled vinegar
6 Tbsp. salt
fresh dill or dill seed
mustard seed
peppercorns

Preparation

Prepare
home
canning jars and lids according to manufacturer's instructions.
Wash cucumbers, trim ends.
Cut into halves
or
quarters,
lengthwise.
Combine water, vinegar and salt,
bring to a boil.
Pack cucumbers into hot jars, leaving 1/4 inch headspace.
Add 2
heads
of dill or 2 teaspoons dill seed, 1/2 teaspoon mustard seed and 2 peppercorns to each jar. Carefully pour hot
liquid
over
cucumbers,
leaving 1/4 inch headspace. Remove air
bubbles
with
a non-metallic spatula. Adjust caps. Process 15 minutes in boiling water bath canner. Makes about 7 pint jars.