MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kosher Dill Pickles
Categories: Preserving, Squash, Pickles, Chilies
     Yield: 6 Pints

    36    Cucumbers; sliced lengthwise
          - if large
     3 c  Vinegar
     3 c  Water
     6 tb Non-iodized salt

MMMMM------------------------IN EACH JAR-----------------------------
   1/2 ts (heaping) mustard seeds
   1/2    Red chile pod

 Wash and slice cucumbers. Sterilize jars. Mix vinegar,
 water, and salt. Bring to a boil, keeping hot. In each
 jar, place the following: 1/2 heaping ts mustard seeds,
 1/4 to 1/2 pod hot pepper.

 Pack cucumbers into jars. Fill jars with vinegar, water,
 and salt mixture. Place caps on jars. Put jars into
 boiling water in canner. Bring back to full boil.

 Boil only 5 minutes. Remove from canner and cool. Allow
 to season 6 weeks before serving. Chill before serving.

 From COOKS.COM

 Uncle Dirty Dave's Archives

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