Dill Pickles

Herbs and Butters

Recipe Ladies Family Herb Garden

24 3-inch pickling cucumbers

12 small fresh Dill Sprigs*

12 cloves garlic, peeled

18 peppercorns

Brine

2 cups apple cider vinegar

4 cups cold water

½ cup pickling salt

12 cloves garlic, peeled

Wash cucumbers and remove any stems. Cover with cold water and refrigerate overnight. Discard water and pack the cucumber into pint jars tightly. Add 2 sprigs of dill, 2 cloves garlic and 3 peppercorns into each jar. Bring the vinegar, water, salt and garlic cloves to a boil. Pour hot brine into the jars and seal.

Yield: 6 pints.

*Harvest and preparation - For fresh use, harvest sprigs as they mature. Cut early in the morning, just after the dew has evaporated and before the sun is hot. Discard tough stems. Place sprigs in a colander and rinse under cold running water. Pat dry with paper towels. Cut sprigs to fit canning jar.

Carolyn Gass Hardimon, M. S. Home Economist