Dill Pickles

Name: Dill Pickles
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Other
Ingredients: 4 lb small pickling cucumbers; cup water; 4 cup white vinegar; 6 tbsp canning salt

Dill Pickles prepared as a finished dish

Cook: 15 min
Total: 15 min
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

4 lb small pickling cucumbers
0 cup water
1 quart white vinegar
6 tbsp canning salt

Shopping list for 4

Instructions

1
Garlic cloves, chopped Fresh dill or dill seed Peppercorns Mustard seed Prepare home canning jars and lids.
2
Wash cucumbers and trim ends.
3
Cut into halves or quarters, lengthwise.
4
Combine water, vinegar and salt; bring to boil.
5
Pack cucumbers into hot jars, leaving 1/4-inch headspace.
6
Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar.
7
Carefully pour hot liquid over cucumbers, leaving 1/4-inch headspace.
8
Remove air bubbles with nonmetallic spatula.
9
Adjust caps.
10
Process pints 15 minutes in boiling water bath canner.
11
Yields 6 to 8 pints.

Ingredients

Servings

Original recipe

4 lb small pickling cucumbers
0 cup water
1 quart white vinegar
6 tbsp canning salt

Shopping list for 4

Instructions

1
Garlic cloves, chopped Fresh dill or dill seed Peppercorns Mustard seed Prepare home canning jars and lids.
2
Wash cucumbers and trim ends.
3
Cut into halves or quarters, lengthwise.
4
Combine water, vinegar and salt; bring to boil.
5
Pack cucumbers into hot jars, leaving 1/4-inch headspace.
6
Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar.
7
Carefully pour hot liquid over cucumbers, leaving 1/4-inch headspace.
8
Remove air bubbles with nonmetallic spatula.
9
Adjust caps.
10
Process pints 15 minutes in boiling water bath canner.
11
Yields 6 to 8 pints.