Roberta's Dill Pickles
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | bushel |
cucumbers
young |
*
|
| 6 | cups |
water
|
|
| 6 | cups |
vinegar
|
|
| 12 | tablespoons |
salt
canning |
|
| 1 | x |
garlic
|
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
mustard seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.3 | bushel |
cucumbers
young |
*
|
| 1.4 | l |
water
|
|
| 1.4 | l |
vinegar
|
|
| 1.8E+2 | ml |
salt
canning |
|
| 1 | x |
garlic
|
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
mustard seeds
|
*
|
Directions
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 inch of top).
Add to each jar: 2 cloves garlic, 1 teaspoon dill and 1 teaspoon mustard seed. Seal jars.
Place jars in a water bath canner, and fill with enought 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.
