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Mark has always thought that dill pickles
belonged on every table as much as salt and pepper, especially his Mom's.
While we don't can as much as we used to, these are worth it if you do. |
| Quantity |
Ingredients |
Preparation Notes |
| 1/2 Cup |
Salt |
- Sterilize jars, lids and rings
- Put together first four ingredients in pot to make
brine
- Put spices in jars
- Pack pickles as tight as possible leaving an inch
at the top
- Cover with brine to within 1/2 inch of top
- Put on lids and rings and screw tight
- Put in canner and process until pickles turn color
- Jars should seal (pop) before putting into storage.
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| 4 Cups |
Vinegar |
| 3/4 Cup |
Sugar |
| 4 Cups |
Water |
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In each Jar |
| 1 sm Clove |
Garlic |
| 1 tsp |
Mustard Seed |
| 1 |
Bay leaf |
| 2 stems |
dill weed (or 2
tsp dill seed) |
| 3 or 4 pieces |
Alum |
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Pickles (small
cucumbers) |
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