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Dill Pickles

Ingredients
  Pickling cucumbers 4 Pound (40 nos., 4" each)
  Dill seeds 1⁄2 Cup (8 tbs)
  Whole peppercorns 24
  Cider vinegar 2 Cup (32 tbs) (5% acid strength)
  Water 4 1⁄2 Cup (72 tbs)
  Salt 1⁄3 Cup (5.33 tbs) (Canning/pickling)
Directions

GETTING READY
1) Wash cucumbers; cut 1/16" slice off blossom ends.
2) Strelize 8 pint jars.

MAKING
3) Pack the raw cucumbers into sterilized hot pint jars.
4) To each jar, add 1 tblsp dill seeds and 3 peppercorns.
5) In 2-qt saucepan, combine vinegar, water and salt ; bring to boil.
6) Pour over cucumbers, filling to within 1/4" of jar top.
7) Wipe jar rim; adjust lids.
8) In boiling water bath, process the jars for 10 minutes.
9) Start to count processing time when water in canner returns to boil.
10) Remove jars and complete seals unless closures are self-sealing type.

SERVING
11) Serve the dill pickle as side dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Dill
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
40

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