Dill Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pail small to medium cucumbers
4 bulbs garlic
lots fresh dill
Brine: (Makes 8 quarts)
20 cups water
1 cup pickling salt
1 1/2 cup pickling vinegar
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Directions: |
Directions:Wash the cucumbers in warm water and keep the cucumbers soaking in warm water until ready to pack into the jars. Peel garlic and wash fresh dill.
Into clean, sterilized jars add 3 cloves of garlic, lots of dill and fill with cucumbers. Press cucumbers in tightly.
Heat oven to 200º, turn oven off and put filled jars into the warm oven while you make the brine. Soak jar lids in hot water.
Bring the brine to a boil. Fill the jars to 1/2 inch from the top of the jar. Close the lids tightly. You will hear the jars "pop" as they seal. Wait one month before eating.
Use the same recipe to make dilled carrots.. |
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Number Of
Servings: |
Number Of
Servings:Makes 8 quarts or litres |
Personal
Notes: |
Personal
Notes: I don't bother planting lettuce, or carrots, beans or peas any more in my garden but each years I do grow cucumbers to make dill pickles. My Mother-in-law Alva, makes dill pickles just like the ones we used to make on the farm. I think I finally can make a jar of dills that are close to those of Alva's. It has only taken me 30 years of trying. Here is our recipe.
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