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Ingredients

• 2-1/4 pounds  4-inch pickling cucumbers (about 36 cucumbers)
• 3-3/4 cups  water
• 3-3/4 cups  white or cider vinegar
• 6 tablespoons  pickling salt
• 12 to 18 heads  fresh dill or 6 to 8 tablespoons dill seed
• 1 tablespoon  mustard seed

Description

Preserve An Abundance Of Small Garden-fresh Cucumbers To Savor Long After Summer. Then Bite Into These Pickles On A Relish Tray, On A Sandwich, Or As A Low-calorie Snack. Use Only Fresh, Not Waxed, Cucumbers To Make Pickles.

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