Dill Pickles



¼ tsp. alum

1 tsp. canning salt

1 tsp pickling spice

½ tsp dry mustard

cider vinegar

2-3 pieces of dill in bottom of each jar



Wash canning jars in hot soapy water and rinse well, or place them in
dishwasher.



Wash cucumbers. Place dill in bottom of jars and arrange cucumbers in jars.
Fill jars with clean cold water to determine how much vinegar will be needed
to cover the cucumbers. Place vinegar in pan and bring to boil along with ¼
tsp. alum, 1 tsp canning salt and ½ tsp. dry mustard per jar which must be
filled. Place 1 tsp pickling spice in each jar of cucumbers.

Sterilize lids in boiling water.

Process jars of pickles in hot water bath for 5 to 10 minutes.