Marybelle's Polish Dill Pickles

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READY IN:
25mins
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
  2. Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace.
  3. Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace.
  4. Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
  5. Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
  6. (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).

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