Recipe - Robertas Dill Pickles

One fourth Bushel Young Cucumbers
6 cup Water
6 cup White Vinegar
12 tablespoon Canning Salt
Garlic
Dill
Mustard Seed

Select medium to small sized cucumbers, scrub with vegetable brush, and
pack in sterilized canning jars. Combine and boil the water, vinegar, and
canning salt; pour mixture over the packed cucumbers (within 1 inch of
top). Add to each jar: 2 cloves garlic, 1 tsp. dill and 1 tsp. mustard
seed. Seal jars. Place jars in a water bath canner, and fill with enought
water to reach the neck of the jars. Cover and bring to a boil. Boil for 5
minutes. Turn heat off, and let stand in water 5 more minutes. Remove jars
from canner and let them seal

Makes 7 to 8 quarts.

Note: The dill pickles must age 3 to 4 weeks before they are ready to eat.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Latelle M. La Follette III Posted to MCRecipe Digest V1
#678 by Bill Spalding billspa@icanect.net on Jul 19, 1997