Select fresh, evenly colored cucumbers. Wash and pack in a stereilized jar. Place several sprays of dill on topp of cucumber.
Heat 1 qt. water, 1 c. vinegar and 1/4 c. salt to boiling. Cool. Pour over cucumbers, filling jars to within 1/4 inch of top. Seal. Liquid will become cloudy in a few days, but it will soon clear. The pickles will be firm, crisp and evenly colored.
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