Easy Dill Pickles
By Yankee Magazine|Mar 24 2003|
Doris Laska and her husband, Ben, recently retired from a 200-acre dairy farm that their son now runs. Doris has a 1-1/2-acre garden and a roadside vegetable stand. Each year, she cans 100 quarts of vegetables and fruits, 50 jars of jams and jellies, and 50 jars of pickles.
Yield
1 quart
Ingredients
20 midget cucumbers (or larger cucumbers, sliced)
2 heads fresh dill
3/4 cup apple cider vinegar
1-1/2 tablespoons canning salt
Instructions
Cut the blossom ends off the cucumbers and leave a bit of the stem if it is there. (Do not peel.) Place 1 head of dill in a sterilized quart jar and pack with cucumbers. Add the vinegar, salt, and enough water to cover the cucumbers. Place another head of dill on top and seal. Process in a boiling-water bath for 10 to 15 minutes.
