This is a print preview of "Roberta's Dill Pickles" recipe.

Roberta's Dill Pickles Recipe
by Global Cookbook

Roberta's Dill Pickles
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  Servings: 1

Ingredients

  • 1/4 x Bushel Young Cucumbers
  • 6 c. Water
  • 6 c. White Vinegar
  • 12 Tbsp. Canning Salt
  •     Garlic
  •     Dill
  •     Mustard Seed

Directions

  1. Select medium to small sized cucumbers, scrub with vegetable brush, and pack in sterilized canning jars. Combine and boil the water, vinegar, and canning salt; pour mix over the packed cucumbers (within 1 inch of top). Add in to each jar: 2 cloves garlic, 1 teaspoon dill and 1 teaspoon mustard seed. Seal jars. Place jars in a water bath canner, and fill with enought water to reach the neck of the jars. Cover and bring to a boil. Boil for 5 min. Turn heat off, and let stand in water 5 more min. Remove jars from canner and let them seal
  2. Makes 7 to 8 qts.
  3. Note: The dill pickles must age 3 to 4 weeks before they are ready to eat.