Roberta's Dill Pickles

* Exported from MasterCook II *

Roberta's Dill Pickles

Recipe By : Mrs. Latelle M. La Follette III
Serving Size : 1 Preparation Time :0:00
Categories : Pickles & Preserves To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Bushel Young Cucumbers
6 C Water
6 C White Vinegar
12 Tbsp Canning Salt
Garlic
Dill
Mustard Seed

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 mixture over the packed cucumbers (within 1 inch
of top). Add to each jar: 2 cloves garlic, 1 tsp. dill and 1 tsp.
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 minutes. Turn heat off, and let stand in water 5 more
minutes. Remove jars from canner and let them seal

Makes 7 to 8 quarts.

Note: The dill pickles must age 3 to 4 weeks before they are ready to
eat.


Source: "Mountain Measures" -- Junior League of Charleston, WV
ed. 1974

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