Dill Pickles
Source of Recipe
Ethel Schindler 1920-1977 (Mom)
List of Ingredients
- 1 gallon water
- 1 c. salt
- 1 qt. white vinegar
- Pinch alum
- 1-2 heads garlic, if desired
- Dried dill weed
- Pickling cucumbers
Instructions
- Wash cucumbers well in several waters. Pack into sterilized jars. Pack pieces of dill around cucumbers. Add pieces of garlic for flavor, if desired.
- Make brine out of water, salt, vinegar and alum. Bring to a boil. Pour boiling brine over cucumbers in bottles to cover. Seal bottles.
Final Comments
Note: May process sealed jars in hot water bath. I have had good (okay pickles) and bad (soggy pickles that never crisp up) results when using the hot water bath. If you choose not to process them in a hot water bath, you need to make sure your brine is boiling when added to bottles so that they will seal as the mixture cools. I have had good success this way, as well.
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