Dill Pickles Recipe

How to make it

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• 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!