I just come from the garden picking some more little cucumbers, and plan to make another batch of dills yet today or tomorrow . Any way that reminded me that I said I would post my dill pickle recipe here. So here it is!!
Dill Pickels
1/8 tsp. alum
3 clove garlics
2 heads dill
1 hot peper ( if you want them hot)
Put each of the above items per a quart jar, and fill with the cucumbers.
Then put the below ingredents in a pot and bring to a boil.
1 quart vinegar ,either cider or white
1/2 c. pickleing salt
3 quarts water
While i am getting this mixtuer ready I put my packed jars in a pot of water and let them set in the boiling water about 5 mintues. ( just set them on somthing to keep them off the bottom of the pot.) This step heats the cucumbers in the jar and helps the jars to seal better. Then pour the vinegar mixtuer in each jar leaving 1/2 in. space a the top of the jar, and put the lid on tightly. ( also can have your tins in a little pot of water and helps for sealing too) Makes 6 to 8 quarts. Any extra vinger mixtuer can be saved for the next batch. Pickles are ready to eat in 3 weeks!
If you have any questions, please feel free to leave me a comment and I will get back to you on it. Have a great Day!
Mae
Hey Mae,
ReplyDeletewould larger cuc's work if I sliced them. I would love to make some homamade pickles but the store does not sell little cuc's.
Cus.Kel~
Hi, I dont recommend slicing the cuc.s, they usually do not turn out as crunchy as the whole little ones would be. But i know they sell sliced ones in the store that are good n' crunchy! Try finding really big jars and do them big! Or try them out and see how they are scliced. They should not take as long to to pickel if sliced. Or cut them of in chuncks. I know we have done that before if some are just to big to fill on up the jar. Hope that helps. A pickel is a pickel any way you do it right!! Love, Mae
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