Dill Pickles

Another post from my archives of canning.  This is from the same neighbor that gave me the Bread & Butter Pickle recipe.  As I'm getting ready for another camping trip this weekend, you can bet these are ready to go.

For each quart of pickles, you will need:

• 5 or 6 4-inch pickling cucumbers
• 3 or 4 heads of fresh dill
• 1 teaspoon mustard seed
• 2 cups water
• 1 cup cider vinegar
• 1 tablespoon pickling salt

What to do:

Pack cucumbers loosely in hot, clean quart jars.  Add dill and mustard seed to each quart.  Make a brine by combining water, vinegar, and salt.  Bring to boiling.  Slowly pour hot brine over cucumbers.  Prepare lids and rings.  Wipe jar and place lids and rings on jars.  Process in hot water bath, 10 minutes for pint and 15 minutes for a quart.  These pickles need to set for about 4 weeks before they are ready to eat.

If you want Kosher pickles, omit the mustard seed and add 1 clove of garlic and 1 small piece of hot red pepper to each quart.