Favorite Dill Pickles
16-20 small pickling cucumbers (about 3#)
2 cups white vinegar
2 cups water
2 Tbsp pickling salt
1 Tbsp granulated sugar
4 large heads fresh dill or 2 Tbsp dried
4 small cloves garlic
2 tsp mustard seeds
1. Cut a thin slice from the ends of each cucumber
2. Combine vinegar, water, salt and sugar in a sauce pan and bring to a boil.
3. Remove hot jars from canner. Place 1 head fresh dill or 1 ½ tsp dill seed, 1 clove garlic and ½ tsp mustard seed in to each pint jar. Pack cucumbers into jars and pour boiling vinegar mixture over cucumbers to within ½ inch of rim. Process for 10 minutes for pint jars and 15 minutes for quart jars.
Makes 4 pint jars.
This recipe is from the Complete Book of Small-Batch Preserving pg133