Dill pickles
Dill pickles
Ingredients/Components
- water - 4 c
- vinegar 5%
- canning or pickling salt - 1/3 c
- cucumbers 32 to 40 medium cucumbers - 4 lb
- to 32 peppercorns - 24 item
- dill seed or 12 to 16 heads fresh dill weed - 1/2 c
How to make dill pickles:
Wash cucumbers. Cut 1/16-inch slice off blossom end. Slice or strip, if desired. Place in bowl, cover with 2 inches of ice cubes. Refrigerate 3 to 4 hours. Drain.Combine salt, water and vinegar. Heat to boiling. Pack cucumbers in sterilized pint jars, leaving 1/2-inch headspace. Add 4 peppercorns and 1 tablespoon dill seed or 2 fresh heads to each jar. Pour vinegar solution over cucumbers, leaving 1/2-inch space. Adjust lids. Process 10 minutes in a boiling water bath.
Recipe categories: Lunch/snacks, Appetizers, Condiments, etc..
Rating:
Related ingredients:
butter, ground beef, medium potatoes, + 1 tsp, cooked spaghetti, cooked macaroni, large fresh mushrooms, to 8 pork chops, 15 c, pillsbury buttermilk biscuits 4
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