Grandma Mertens' Kosher Dill Pickle
List of Ingredients
12 cups water
1 cup canning salt
3 cups vinegar
1 tsp pickling spice per qt(add to each jar)
1/2 tsp dried dill weed or dill seed(add to each jar)
1 clove garlic(add to each jar)
1 small hot pepper or more according to taste(add to each jar)
Recipe
If you have fresh dill add one good sized head or several small ones to each jar, ommiting the dried dill.
Stuff the cucumbers in each jar really tight to prevent them from floating. add the pickling spice,garlic,pepper and dill to each jar.Adding a chunk of onion to each jar is opptional. Pour boiling liquid into jars to within1/2 " of the top.Tighten lids and place in boiling water in a water bath canner.
Have at least 2" of water over the top of the jars. Turn heat down to a gentle boil. Process for 10 minutes. It takes about a week for the pickles to be ready. For best falvor refrigerate the jar that you intend to open. Use only cucumbers intended for pickling not the slicers like burpless. The slicing cucumber makes a mushy pickle. The pickling cucumber will be crisp.
Grandma was a country German girl. I believe her grandmother taught her how to make these pickles. She was born and raised and bore her children and raised them on the same farm. We just lost her a couple of weeks ago at age 90. I miss her very much. I intend to keep her traditions and receipes going inorder to pass on to my grandchildren what I learned from her. I hope you
enjoy her pickles.
Allen
Bastrop Co.,Tx
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