Free Recipe Roberta s Dill Pickles
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Roberta s Dill Pickles Recipe
1/4 Bushel Young Cucumbers
6 c Water
6 c White Vinegar
12 tb Canning Salt
Garlic
Dill
Mustard Seed
Roberta s Dill Pickles Preparation
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 MC-Recipe Digest V1 #678 by Bill Spalding <billspa@icanect.net> on Jul 19, 1997
Cooking Temperature:
Recipe Serves: 1
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