Old fashioned dill pickles
I canned already dill pickles this summer, I used this recipe, but added an extra 1 tbsp salt for each jar. Also, I prefer to put the jars in a pot with hot water for 15 min. (without tightening the lids) instead of the oven, after, release the air, close the lids tightly and turn the jars over with the lid down. So, today I used this recipe, but adding some ingredients and boiling them like in the first recipe. I want to try this recipe because of the vinegar, so will see which recipe is better, so far, I’m happy with the second.
