Recipe

Dill Pickles Recipe

Add Step-by-Step Photos	Bluewaterandsand / All my dishes 1 year, 6 months ago I love these and they are a big hit with my family. I got this off the net, last year. You want the cucumbers with the little bumps on them, this means that they are not to ripe to pickle. Prep:30m Cook:30m Servings:6	Bluewateran
	dill pickles

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Ingredients

1 1/2 cups water

1/2 cup white vinegar

1 1/2 tablespoons pickling salt

2-3 sprigs dill seeds

1-2 clove garlic (optional)

1 dried hot pepper (optional)

1 quart small fresh cucumber

Directions

Scrub the cucumbers thoroughly; be sure to get every bit of dried

out blossom and grit off of them.

Put however many quart canning jars that you need into a canner

and cover them with water; bring to a boil and boil for 10 minutes.

Make the brine with the water, vinegar and salt; put them in a pot

and heat until the salt is dissolved.

Put a couple good heads of dill seed into each sterilized jar.

Seed heads should be well-formed but still green.

Add a clove of garlic and/or a hot pepper if desired.

Pack the jar with the cucumbers.

find it easiest to start with the jar on its side, laying some of the

larger cucumbers along the bottom then keep stacking on top of them.

Use the end of a large wooden spoon to gently push more cukes in once it gets snug in there. Then repeat with a second row of stacked cukes, picking ones that will fit in without sticking too far up in the jar.

There may then be room to lay a couple on top.

Pour the hot brine over them, and cap at once with a sterilized lid.

Do not hot water process.

Store jars on newspaper in case they overflow while fermenting. Can be opened in 6 weeks but much better after 6 months!

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