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Recipe: Dill Pickles (Better Homes and Gardens 1981)

Preserving - Pickles, Relishes
Dill Pickles

For each quart:
1/2 lb 4-inch pickling cucumbers (5 or 6 cucumbers)
4 heads fresh dill or 2 tbsp dillseed
1 tsp mustard seed
1 3/4 cups water
3/4 cup cider vinegar
1 TBSP. pickling salt

Preparing:
Thoroughly rinse cucumbers; remove stems and blossom ends. Pack cucumbers loosely into hot, clean quart jars, leaving a 1/2 inch headspace. Add dill and mustard seed to each quart. Make a brine by combining water, vinegar, and salt. Bring to boiling.

Water-Bath Cooking:
Slowly pour hot brine over cucmbers, leaving a 1/2 inch headspace. Wipe jar rim; adjust lid.

Process in boiling water bath for 15 minutes for quarts (start timing when water boils). Let pickles stand at least 1 week before opening.

Makes 1 quart
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