Serves: 24
Total Calories: 57
1. Wash cucumbers pack in clean, hot 1-quart jars. To each jar, add 3 or 4 sprigs fresh dill and 1 teaspoon mustard seed.
2. In large saucepan, combine water, vinegar and salt. Bring to a boil. Fill jars leaving 1/2-inch headspace. Seal jars.
3. Process in boiling water bath for 10 minutes. Let stand 1 week before serving to blend flavors.
TIP: A peeled garlic clove can be added to each jar along with dill.
Nutrition Information: Not possible to calculate because of recipe variables.
See Cook's Notes: Preserving Pickles, Relishes and Sauces
This Dill Pickles recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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