Recipe By : Mrs. Latelle M. La Follette III
Serving Size : 8 Preparation Time :0:00
Categories : Pickles & Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ga Young cucumbers
6 c Water
6 c White vinegar
12 tb 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" of top). Add to each jar: 2 cloves garlic, 1 ts dill, and
1 ts mustard seed. Seal jars. Place jars in a water bath canner, and
fill with enough 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, 1974
