2010: Week 5
Best-Ever Dill Pickles
Serves/Makes: 6 pints 3 to 4 ¼ lbs. small pickling cucumbers, ends cut off
4 cups water
4 cups white vinegar
½ cup sugar
1/3 cup pickling salt
6 Tsp. dill seeds
Slice cucumbers into ¼ inch-thick slices. In large nonreactive pot combine water, vinegar, sugar, and pickling salt. Bring to boiling. Meanwhile, prepare jars according to canning instructions. Pack cucumbers loosely into hot, pint canning jars, leaving a ½” headspace. Add 1 Tbsp. dill seeds to each jar. Pour hot vinegar mixture into jars, leaving a ½” headspace. Discard any remaining vinegar mixture. Wipe jar rims; top with lids. Process in a boiling-water canner for 10 minutes (starting time when water returns to boiling.) Remove jars; cool on racks. Let stand 1 week.
Better Homes and Gardens, July 2010
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