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Dill Pickle Recipe


Ingredients:
* 8 pounds of cucumbers (3- to 5-inch pickling cucumbers, may be sliced or whole)
* 2 gallons water (for soak)
* 1 and 1/4 cups canning salt (divided)
* 1 and 1/2 quarts vinegar
* 1/4 cup sugar
* 2 quarts water (for brine)
* 2 tablespoons whole mixed pickling spice
* 3 tablespoons whole mustard seed
* fresh dill or dill seed (as needed)

Directions:
1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. If using whole cucumbers, leave 1/4-inch of stem attached.
2. Dissolve 3/4 cup salt in 2 gallons water. Pour over cucumbers and let stand 12 hours. Drain.
3. Combine vinegar, 1/2 cup salt, sugar and 2 quarts water.
4. Add mixed pickling spices tied in a clean white cloth. Heat to boiling.
5. Fill jars with cucumbers.
6. Add 1 teaspoon mustard seed and 1 and 1/2 heads fresh dill (or 1 1/2 teaspoons dill seed) per pint jar.
7. Cover with boiling pickling solution, leaving 1/2-inch head space. Remove air bubbles by thrusting a plastic or wooden utensil up and down along inside wall of jars. Wipe jar rims. Apply lids hand tight.
8. Process in a boiling water bath (10 minutes for pints; 15 minutes for quarts).
(makes 7-9 pints)

Store in cool area. Best if allowed to sit at least 2-3 weeks.





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