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Recipe: Dill Pickles
Similar Categories: Dill, Pickles
Small, uniform whole cucumbers (unpeeled and with a bit of the stem on, if possible)
2 heads of dill from the garden, or 4-6 sprigs from the grocery
3/4 cup cider vinegar
1-1/2 tablespoons canning salt
1 clove garlic, peeled and sliced (optional)
1. Place half the dill at the bottom of a sterilized, self-sealing quart jar and then pack the jar with cucumbers. Add vinegar, canning salt, garlic, and
enough cold water to cover the cukes. Lay the rest of the dill on top of the mixture and tightly screw on the lid.
2. Set the jar in a canner filled with water, making sure the water covers the jar. Bring to a gentle boil and let boil for 5 to 10 minutes. Turn off the
heat. When the jar is cool enough to handle, remove it from the pan. Refrigerate.
The pickles will be ready to eat in 3 weeks and should be eaten within a year.
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