• 4servings

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Nutrition Info . . .

MineralsSelenium, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 Bushel Young Cucumbers

  3. 6 C Water

  4. 6 C White Vinegar

  5. 12 Tbsp Canning Salt

  6. Garlic

  7. Dill

  8. Mustard Seed

Instructions Jump to Ingredients ↑

  1. Select medium to small sized cucumbers, scrub with vegetable brush, andpack in sterilized canning jars. Combine and boil the water, vinegar,and canning salt; pour mixture over the packed cucumbers (within 1 inchof top). Add to each jar: 2 cloves garlic, 1 tsp. dill and 1 tsp.

  2. mustard seed. Seal jars. Place jars in a water bath canner, and fillwith enought water to reach the neck of the jars. Cover and bring to aboil. Boil for 5 minutes. Turn heat off, and let stand in water 5 moreminutes. Remove jars from canner and let them sealMakes 7 to 8 quarts.

  3. Note: The dill pickles must age 3 to 4 weeks before they are ready toeat.


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