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Dill Pickles

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 3 cups white vinegar
  
• 3 cups water
  
• 6 Tbsp pickling salt
  
• 12 sprigs fresh dill
  
• 6 cloves garlic, peeled
  
• 3 tsp mustard seeds
  
• 30 (4-inch-long) cucumbers, trimmed
  






Instructions



1. In a medium saucepan, bring the vinegar, water, and pickling salt to a boil over medium-high heat. Meanwhile, place one sprig of dill, 1 clove garlic, and ½ teaspoon of the mustard seeds in the bottom of each pint canning jar. Pack the cucumbers into the jars.
   
   
2. When the jars are half filled with cucumbers, add one more dill sprig and complete packing with cucumbers. Fill with the brine solution and leave ½-inch headspace. Remove any air bubbles, wipe the jar rims, and adjust the lids.
   
   
3. Process 10 minutes in a boiling water bath. Place on a wire rack away from drafts to cool completely. Store at room temperature.
   
   Makes 6 pints