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Roberta's Dill Pickles

Source of Recipe


"Mountain Measures" -- Junior League of Charleston, WV






List of Ingredients



• 1/4 bushel young cucumbers
  
• 6 cups water
  
• 6 cups white vinegar
  
• 12 Tbsp canning salt
  
• Garlic
  
• Dill
  
• Mustard seed
  






Instructions



1. Select medium to small-sized cucumbers; scrub with vegetable brush, and pack in sterilized canning jars.
   
   
2. 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 teaspoon dill and 1 teaspoon mustard seed. Seal jars.
   
   
3. Place jars in a water bath canner, and fill with enough 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.