member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mark & Lori Fohl      

Recipe Categories:

    Grandma's Dill Pickle Recipe


    Source of Recipe


    Internet

    Recipe Introduction


    How to make classic homemade dill pickles using fresh cucumbers, dill, spices, and brine. This recipe follows a simple hot water bath method.

    Recipe Link: https://lovelygreens.com/dill-pickle-recipe/

    List of Ingredients




    Pickling cucumbers
    1 Tbsp Dill leaves per quart
    1-2 whole Dill flower heads per quart
    1/2 tsp Peppercorns per quart
    2 cloves of Garlic per quart
    Water
    White vinegar
    Sea salt or Kosher salt
    Preserving jars & lids

    Recipe



    Wash your cucumbers and start packing them into your jars. If they're small, pop them in whole but if medium to large cut them into slices. This helps to get more into the jar and also for easier serving once the jar is opened.
    For each quart of pickles you'll add half a teaspoon of black peppercorns, two whole garlic cloves and plenty of dill.
    Make the brine: for approximately every four quarts of tightly packed cucumbers you'll need to bring two quarts of water and one quart of white vinegar to a boil. Add 1/2 cup of salt and stir until dissolved.
    Let this cool until just warm and then pour it into each of the jars, filling to just less than 1/2" below the top of the jar's brim.
    Clean the tops of the jars then fit on your preserving lids and screw the rings on.
    Place jars in water bath canner. Cover the jars with warm/hot water from the tap then bring the pan to a boil. Boil the jars for fifteen minutes then lift them out of the water.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |