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How to Can Dill Pickles Recipe

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This recipe for How to Can Dill Pickles is from OUR 2011 FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
fresh cucumbers to fill approximately 7 quart jars
1 tsp. powdered alum
7 cloves of garlic
7 tsp. of dill seed, or 14 sprig heads of fresh dill
7 cayenne peppers
7 grape leaves

Canning Mixture:
2 quarts of water
1 quart of apple cider vinegar
1 cup of salt
Directions:
Directions:
Sterilize canning jars. Wash then soak cucumbers in clear water for 4 hours. Drain and dry cucumbers. Place grape leaf in bottom of jar for crispness. Pack cucumbers in jar. Add 1 garlic clove, 1 cayenne pepper, 2 sprig heads of fresh dill or 1 teaspoon of dill seeds.

Canning Mixture:
Mix together 2 quarts of water, 1 quart of apple cider vinegar, and 1 cup of salt. Bring mixture to a boil. Then cool. Pour this canning mixture over the cucumbers in quart jar. Add a pinch, about 1/8 tsp. of alum to liquid in jar just before placing lid on and sealing.
Personal Notes:
Personal Notes:
Mom, Lorene Roady, made these pickles often. This recipe was given to her by her mom, Mattie Edgmon, my Grandmother. Mrs. Tom Blythe gave it to Grandma. What a heritage of great gardeners and cooks! Barbara Robinson

 

 

 

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