*  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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