Dill Pickles - Water Bath Canning

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Never Fail Dill Pickles

For each quart of cucumbers or baby carrots:
1/2 cup white vinegar
1 1/2 cups of water
2 cloves of garlic
As much dill weed as you can put in the jar and still leave room for cucumbers.
1 TBSP coarse salt

Boil water, vinegar and salt together and keep on the simmer. Pack the dill weed in the jar, add garlic cloves and then pack in the cucumbers. Add extra dill to the top if desired. Pour the vinegar mixture over the top and seal immediately. Put them into a hot water bath canner. Adjust the depth of water to insure you have full inch of hot water over the tops of the jars. Bring the water to a full rolling boil and set your timer for 10 minutes up to 1000 feet and 15 minutes over that. When the time is up carefully remove the jars from the canner and cool on the counter. Remove the rings, check the seals and store in a cool dark place. Ready to eat in 4 - 6 weeks.

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Colleen Palumbo
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