|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
Servings |
|
8 int Jars
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
4 lbs. pickling cucumbers
|
|
1/2 cup dill weed
|
|
one small bag whole pepper corns
|
|
2 cups apple cider vinager
|
|
4 1/2 cups water
|
|
1/3 cup pickling salt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Wash, slice and pack cucumbers into eight heated pint jars. Add 1 tablespoon dill seed and peppercorns to taste to each jar.
|
|
|
Combine vinager, water and salt in a saucepan, Bring to boil. Pour over cucumbers, filling 1/4-inch of jar top. Wipe rims and fasten lids.
|
|
|
Submerge filled jars in boiling water for 10 mins., sart counting when waterreturns to a boil.
|
|
|
Remove jars and allow to cool.
|
|
|
Originally Submitted
3/2/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Dill Pickles recipe to your own private DesktopCookbook.
|