Mom's Dill Pickles
(June Qualheim - grandma)
3 C. Vinegar
3 c. Water
6 Tbsp Salt
1/2 Tbsp Mustard seed
2 clove garlic per jar (if desired)
head of fresh dill or 1 Tbsp dry

Sterilize jars and lids in pan with water. Put mustard seed, clove of garlic, and dill.
Cold pack cucumbers into jars, may add other vegetables as desired - carrots, cauliflour, green beans.
On top of cukes, put another head of fresh dill, clove of garlic.
While you are packing the jars, fill waterbath canner 2/3 - 3/4 full of water, and in a separate pan, bring to boil the brine (water, vinegar and salt).  Make sure the hot water bath is boiling. Pour hot brine over cucumbers leaving 1/2" headspace in jars. And remove the lids from the pan with water. Put on jar with ring. Tighten rings manually.
Put jars in rack and submerge in boiling waterbath canner.  Place lid on canner. Bring canner back to a boil and remove rack immediately.
Set jars 1" apart on cooling rack or towel to cool.  Should seal within 24 hours, or must be refridgerated.
 
 
 
 
 
 

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