Preparation:
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. |
