Dill Pickle Recipe
Dill Pickles have been a staple delicacy of lunch counters and dinner tables almost since the cucumber was discovered. Great in relish or on sandwiches or just straight out of the jar.
72 smaller (about 4 inch) cucumbers
10 cups water
6 cups cider vinegar
12 tablespoons pickling salt
15 tablespoons dill seed
2 tablespoon mustard seed
18 cloves garlic
Rinse cucumbers, remove stems and cut off a small slice from each end (do not boil cucumbers). Combine water, vinegar and salt in large kettle. Boil the mixture.
Pack the cucs somewhat loosely into quart jars. Be sure to leave one-half inch of space at the top of the jar. Add 6 heads of dill or 2 1/2 tablespoons dill seed to each jar. Also toss in 1 teaspoon (1/3 tablespoon) of mustard seed along with 3 cloves of garlic. Now pour the boiling hot brine into the packed jars. Don't forget to leave the one-half inch of head-space at the top of jar. Wipe rims, put on and adjust lids. Using boiling-water canner, process for 10 minutes (remember, process time starts when rolling boil begins). Remove jars from canner. Let cool in rack. You will want the brine to soak into the cucs for at least a week before using.
This should make about 6 quart jars.
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