Roberta's Dill Pickles

• 1/4 bushel cucumbers young
• 6 cups water
• 6 cups vinegar
• 12 tablespoons salt canning
• 1 x garlic
• 1 x dill weed
• 1 x mustard seeds

1. Select medium to small sized cucumbers, scrub with vegetable brush, and pack in sterilized canning jars.
2. Combine and boil the water, vinegar, and canning salt; pour mixture over the packed cucumbers (within 1 inch of top).
3. Add to each jar: 2 cloves garlic, 1 teaspoon dill and 1 teaspoon mustard seed.
4. Seal jars.
5. Place jars in a water bath canner, and fill with enought water to reach the neck of the jars.
6. Cover and bring to a boil.
7. Boil for 5 minutes.
8. Turn heat off, and let stand in water 5 more minutes.
9. Remove jars from canner and let them seal Makes 7 to 8 quarts.
10. Note: The dill pickles must age 3 to 4 weeks before they are ready to eat.

cucumbers young, water, vinegar, salt canning, garlic, dill weed, mustard seeds

Taken from recipeland.com/recipe/v/robertas-dill-pickles-4807 (may not work)