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Dill Pickles

Ingredients

Method

  1. Prepare home canning jars and lids. Wash cucumbers and trim ends. Cut into halves or quarters, lengthwise.
  2. Combine water, vinegar and salt; bring to boil.
  3. Pack cucumbers into hot jars, leaving 1/4-inch headspace.
  4. Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar.
  5. Carefully pour hot liquid over cucumbers, leaving 1/4-inch headspace.
  6. Remove air bubbles with nonmetallic spatula. Adjust caps.
  7. Process pints 15 minutes in boiling water bath canner.

Yield: 6 to 8 pints


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