Dill Pickles

Ingredients:

4 lbs. 3-to 5-inch pickling cucumbers
3 cups vinegar (5 percent acidity vinegar)
1 cups water
3 tablespoons dill seed
16 whole black peppercorns
6 teaspoons salt
3 quart jars

Instructions:

1. Wash cucumbers thoroughly and set aside.

2. In pouring container, combine vinegar and water.

3. Pack cucumbers into clean jars and in each add 1 tablespoon dill seed, 4 whole black peppercorns, and 2 teaspoons salt.

4. Fill with vinegar-water solution leaving about a 1/2 inch of headspace at the top.

5. Seal and place jars in simmering hot water for 15 minutes.

6. Allow to cool and refrigerate.

Helpful Hints:

For Kosher style pickles, add 2 cloves minced garlic to each jar.

Submitted By :

Ethel R

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