Dill Pickles

dill weed to taste (Heads and stems and seeds all good) 0 cucumber (enough to fill jars) 1 head garlic 3.666 C water 1 C vinegar, white ¼ C salt, pickling

Instructions

Combine water, vinegar, and salt in large saucepan, bring to a boil, then set aside Fill jars, dill and garlic first, then sliced or speared or mini cucumbers to the top, packed tightly. If you want to intersperse dill and cucumbers, whatever, your call. Pour in the mixture from the saucepan, leaving 1/2 inch at top. Place lids and wipe rims Process in a boiling water canner about 15 minutes.

Tags: Canning, Summer Harvest