Dill Pickles
Dill Pickles is an moderately easy dinner. Made with 4 lb. (4-inch) cucumbers, 1/4 c. salt, 2 3/4 c. white vinegar, 3 c. water and 12 to 14 sprigs fresh dill weed, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Wash cucumbers; cut in half lengthwise.
Combine salt, vinegar and water.
Heat to boiling.
Pack cucumbers into clean canning jars.
Add 2 sprigs dill weed and 4 peppercorns to each jar.
Pour vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as directed by jar manufacturer.
Makes 6 to 7 pints.
Process in boiling water bath for 10 minutes.
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