Canning and Preserving, by Mountain Breeze













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Dill Pickles
  • Wash cucumbers
  • pack in sterilized jars
  • place several sprigs of dill on top
Heat:
  • 1 quart water
  • 1 cup vinegar
  • 1/4 cup salt to boiling

  • Cool and pour over cucumbers fill to 1/4 inch of top
Note:
  • add 1/4 teaspoon dill seed per 1 pint if you don't have fresh dill.


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    Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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