Easy Dill Pickles Recipe

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Doris Laska and her husband, Ben, recently retired from a 200-acre dairy farm that their son now runs. Doris has a 1-1/2-acre garden and a roadside vegetable stand. Each year, she cans 100 quarts of vegetables and fruits, 50 jars of jams and jellies, and 50 jars of pickles.

Yield: 1 quart

• 20 midget cucumbers (or larger cucumbers, sliced)
• 2 heads fresh dill
• 3/4 cup apple cider vinegar
• 1-1/2 tablespoons canning salt

Cut the blossom ends off the cucumbers and leave a bit of the stem if it is there. (Do not peel.) Place 1 head of dill in a sterilized quart jar and pack with cucumbers. Add the vinegar, salt, and enough water to cover the cucumbers. Place another head of dill on top and seal. Process in a boiling-water bath for 10 to 15 minutes.