Dill Pickles

• 4 lb. small pickling cucumbers
• 4 1/2 c. water
• 4 c. distilled vinegar
• 6 Tbsp. salt
• fresh dill or dill seed
• mustard seed
• peppercorns

1. Prepare
2. home
3. canning jars and lids according to manufacturer's instructions.
4. Wash cucumbers, trim ends.
5. Cut into halves
6. or
7. quarters,
8. lengthwise.
9. Combine water, vinegar and salt,
10. bring to a boil.
11. Pack cucumbers into hot jars, leaving 1/4 inch headspace.
12. Add 2
13. heads
14. of dill or 2 teaspoons dill seed, 1/2 teaspoon mustard seed and 2 peppercorns to each jar. Carefully pour hot
15. liquid
16. over
17. cucumbers,
18. leaving 1/4 inch headspace. Remove air
19. bubbles
20. with
21. a non-metallic spatula. Adjust caps. Process 15 minutes in boiling water bath canner. Makes about 7 pint jars.

cucumbers, water, distilled vinegar, salt, dill, peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593860 (may not work)