Well-Seasoned Cookbook

flavorful recipes perfected over time

Dill Pickles

Ingredients:

24 - 30 cucumbers (3 inches long)

12 - 16 sprigs fresh dill

4 tsp. mustard seed

2 cups cider vinegar

2 Tbsp. Pickling salt

Directions:

Wash cucumbers and pack in hot, sterilized qt jars. To each jar, add 3 or 4 sprigs fresh dill and 1 tsp. mustard seed. In large saucepan combine water, vinegar and salt. Heat to boiling. Fill jars leaving 1/2 inch at top. Clean rim of jar and top with sterilized vacuum-seal lids and screw bands. Procees in simmering water bath at 200 degrees for 10 minutes. Store without removing screw bands.

Makes 4 quarts.

Tip: A garlic clove may be added with dill.