| Sliced Dill Pickles | |||||||||
| Small pickling cucumbers sliced 1/4" or less | |||||||||
| 2 | Qts | Water | |||||||
| 1 | Qts | Vinegar | |||||||
| 3/4 | Cup | Canning Salt | |||||||
| Dill Seed | |||||||||
| Mustard Seed | |||||||||
| Sprigs of freash dill | |||||||||
| Combine water, vinegar and salt and bring to a boil. While that is heating place in each jar 1 tsp of dill seed, | |||||||||
| 1/2 tsp Mustard seed, and a sprig of fresh dill. Pack slices into clean pint jars and pour hot liquid over slices | |||||||||
| to 1/2" of top and seal the jar. Water bath for 15 minutes. | |||||||||
| Wait a week before using. | |||||||||
| Note: This is for pint jars. If you use quart jars double the dill and mustard seed per jar. | |||||||||