Simple Dill Pickles

This is an old recipe found in my grandmother’s recipe box. Her handwritten notes state is was taken from The Wisconsin Farmer.

Ingredients:

1 quart vinegar 2 quarts water 1 teacup salt (a British teacup is 6 ounces)

Directions:

Bring contents to a boil and stir to dissolve the salt. Keep ready at a simmer.

Pack cucumbers and dill in sterilized jars and pour the hot brine up to the rim of the canning jar until just overflowing. Seal hot.

THIS RECIPE DOES NOT REQUIRE A HOT WATER BATH FOR PROCESSING.