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9          cups water
9          level T. canning salt
2          cups white vinegar
??         cucumbers
1 or 2   heads dill
2 to 4    pieces garlic, cut up
1          tsp. pickling spice per jar
??         pint jars

Wash cucumbers. Mix the water, salt and vinegar to make the brine, and bring to a boil. Salt should dissolve upon mixing. Put dill in the bottom of the jars. Fill jars with pickles. Add pickling spice and garlic, and add more dill on top. Fill jar with brine, leaving ½ inch head space. After boiling new lids and rings for several minutes, put on jars, making sure rings are tight. Put filled pickle jars into a canner. Fill the canner with water so it covers the jars, and bring the water to a boil. Remove the jars carefully and put them somewhere to cool. Listen for the popping sound, which lets everyone know the jar has sealed. Have fun! Yield: 9 quarts of pickles. 

Marcy’s test note: Because mass quantities are needed for the pickling, the Just family orders cucumbers from an area Hutterite colony. They get fresh dill and garlic from them as well.

North Dakota Living note: The recommended processing time in a boiling water-bath canner is 10 to 15 minutes. To learn more about pickling ingredients, equipment, safety procedures and recipes, read the pickling guide provided by the North Dakota State Extension service at

Marcy (Just) Ludwig, member of Verendrye Electric Cooperative, August 2014

4          pounds fresh tender green or yellow beans (5 to 6 inches long)
8 to 16  heads fresh dill
8          cloves garlic (optional)
½         cup canning or pickling salt
4          cups white vinegar (5%)
4          cups water
1          tsp. hot red pepper flakes (optional)

Wash and trim the ends from the beans and cut to 4-inch lengths. In each sterile pint jar, place one to two dill heads and, if desired, one clove of garlic. Place whole beans upright in jars, leaving ½ inch of head space. Trim the beans to ensure proper fit, if necessary. Combine the salt, vinegar, water and pepper flakes (if desired). Bring to a boil. Add the hot solution to the beans, leaving ½ inch of head pace. Adjust the lids and process pints for 5 to 10 minutes. Yield: About 8 pints.

North Dakota State University Extension Service, August 2014



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