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Dill Pickles Recipe

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This recipe for Dill Pickles is from Cooking with Baba 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
dill weed
garlic cloves
small cucumbers
water
vinegar
pickling salt
Directions:
Directions:
1. put a couple heads of dill weed into sterilized liter jars. Add 3 or 4 cloves of garlic into each jar. Pack jar with washed small freshly picked cucumbers.
2. make brine: Put 9 cups water, 1 cup vinegar and 1/3 cup pickling salt into large pot. Heat bringing to a boil.
3. fill jars to within 1/2 inch of tops with boiling brine.
4. boil snap lids. Put hot lids on jars and tighten.
5. put some hot water into canner. Place jars upside down into the water. The water level should be half-way up the jars once canner is filled.
6. cook on medium heat for 20 minutes. timing starts as soon as jars are in the canner. Cucumbers will change color.
7. take the jars out and place on bath towel covered counter or table. cover with another towel until pickles are cold.
8. can be eaten within 3 days.

 

 

 

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