*  Exported from  MasterCook II  *
 
                           Roberta’s Dill Pickles
 
 Recipe By     : Mrs. Latelle M. La Follette III
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pickles & Preserves              To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  Bushel        Young Cucumbers
    6      C             Water
    6      C             White Vinegar
   12      Tbsp          Canning Salt
                         Garlic
                         Dill
                         Mustard Seed
 
 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 tsp. dill and 1 tsp.
 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.
 
 
 Source:  “Mountain Measures” -- Junior League of Charleston, WV
 ed.  1974
 
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