Dill Pickles

1/4 cup pickling spice
3 1/2 cups white vinegar
6 tablespoons sugar
1/4 cup salt
+/- 40 cucumbers
8 fresh dill seed heads
8 cloves garlic, peeled
7 tsp. whole mustard seed

Wrap pickling spice in a double layer of cheesecloth and tie tightly.  In a 3 quart pan, bring spice bag, 3/1/2 cups water, vinegar, sugar and salt to a boil, stirring often. Simmer, covered, for 15 minutes. Discard spice bag.

Quarter cucumbers lengthwise.

Place 2 seed heads, 2 cloves garlic, and dash of mustard seed in each jar.  Optional: add 1 dried chile pepper to each jar. Pack cucumber quarters into jars without forcing. Cut off any tips that stick up past 1/2 in. below rim.

Pour vinegar mixture over cucumbers, leaving 1/2 inch. headspace. Bring water to 180-185 in canner and process for 20 minutes.

OPTION:  Slice cucumbers and sink into ice bath prior to processing for sliced dills.

Bread & Butter Pickles

Makes approx. 10 pints

Pickle Ingredients:

• 1/2 cup salt
• 1 gallon cucumbers, sliced thin
• 8 small white onions
• 2 red peppers (or green), sliced into thin strips
• 1 quart crushed ice

Mix salt and vegetables in a large container.  Bury the ice in the mixture, cover, and stand 3 hours. Drain thoroughly.

Pickling Syrup:

• 5 cups sugar
• 1/2 teaspoon tumeric
• 1/2 teaspoon ground cloves
• 2 tablespoons mustard seed
• 1 teaspoon celery seed
• 3 cups white vinegar
• 2 cups water

Combine ingredients. Heat to almost boiling. Add cucumbers and bring to a boil.  Pack in jars and seal well. 

(Adapted from The Art of Pennsylvania Dutch Cooking .Heller. 1968)