| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles & p, To post |
1 |
Servings |
INGREDIENTS
| 1/4 |
|
Bushel Young Cucumbers |
| 6 |
c |
Water |
| 6 |
c |
White Vinegar |
| 12 |
tb |
Canning Salt |
|
|
Garlic |
|
|
Dill |
|
|
Mustard Seed |
INSTRUCTIONS
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.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Latelle M. La Follette III Posted to MC-Recipe Digest V1
#678 by Bill Spalding <billspa@icanect.net> on Jul 19, 1997
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