Janet's Dill Pickles

Ingredients

4 lbs small pickling cukes

springs of fresh dill

1/2 cup pickling salts

cloves of fresh garlic

3 cups water

3 cups white vinegar

Directions

Wash freshly picked firm cucumbers of uniform size. Scrub if necessary.

Cover with ice cold water and leave overnight, drain.

Drop 1/2 clove of garlic in each clean sealer, and add a sprig of dill. Pack in the cukes.

Bring salt, vinegar, and water to a boil. When salt is dissolved, pour the boiling liquid over each jar of pickles.

Seal and store for 4-6 weeks in a cool place before using. Makes about 7 pints.

Note -- If you prefer to pack quart jars, add another sprig of dill to each after jars are 1/2 filled with cukes. Dill pickles may be used 2 weeks if you process jars in boiling nath 10 minutes for pints. 15-20 mins for quarts.

Notes

There were two recipes on this for dill pickles. One labeled as Janet Kittson, the other as Mrs. Kittson.

The other one was:

8 doz cukes 3 1/2 to 4"

Wash cukes in cold water, do not cut off stems. Let stand in cold water overnight.

For 1 qt jar, put in 4 black peppers, powdered aluminum (size of a pea), 1 stalk dill weed. Put in each jar and pack with dill.

Liquid:

12 cup water

2 cup vinegar

1 1/2 cup pickling salt.

Boil and pour over pickles while hot until jar overflows. Seal. When ready to serve, rinse cukes in cold water. Return to jar after cutting in strips and pour over the following liquid:

Bring 1/2c vinegar, 1/2c water, 1/2 c sugar. to boil and pour over cukes while hot. Let stand a day or two before using.

These are not strong in flavour.