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| DILL PICKLES | |
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Wash cucumbers and pack in pack in sterilized quart jars, along with sprigs of dill. Bring to a boil 13 cups of water, 1 cup canning or Kosher salt, and 1/2 cup of good quality white vinegar. Pour over fresh dill and cucumbers while still boiling hot. This is where Grandmother's recipe ends. It worked and was good enough for her. If you want to go by the newest canning rules, process these at 190°F in a water bath canner for 20 minutes, or in boiling water for 15 minutes. Be sure jars are covered by 2-3 inches of water above the tops. Let stand 2 weeks before using. | |
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