How I put up Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: water
red vinegar
pickling salt
cucumbers
dill
garlic
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Directions: |
Directions:1) Wash jars in soapy water and rinse with good hot water - drain.
2) Wash pickles but do not soak them too long. Wash a few at a time. Get dill tops and garlic ready. Reason is they soak up plain water and brine doesn't work on them as good and you get soft pickles. (Get your lids ready)
3) Boil together 5 quarts water, 1 pint red vinegar, 1 cup canning and pickling salt. Stir so salt dissolves good. Pour over pickles. If you want to steam. Put your jars in warm water and bring to quite hot and pickles change color in places. If you steam too long they will be softer. Pickles that will be eaten in a day or so do not have to be steamed.
A tip that I find good. Put your dill about in middle of jar and it won't get under the lid so easily and if your jar is too full, just slice off cucumber so lid fits better. Result- more sealed jars. |
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Personal
Notes: |
Personal
Notes: Fran says that Mom canned a lot and that "...she could can anything...pickles, Bing cherries, rhubarb with raisins, and any kind of jelly."
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