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Hungarian Garlic Dill Pickles Recipe

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This recipe for Hungarian Garlic Dill Pickles is from St. Augustine & St. Johns County Board of Realtors 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:  
2 dozen pickling cucumbers (cukes)
2 pkgs. fresh dill
2 whole heads garlic
Pickling spice (about 4 hefty tbsp.)
Scant 1/2 cup pickling salt
4 slices rye bread (OK to omit these)
6 cups water
3 cups white vinegar
Directions:
Directions:
Bring 6 cups water to boil. Add scant 1/2 cup pickling salt and stir until salt thoroughly dissolves. Remove from burner and add 3 cups white vinegar.
Cut of ends of cukes and slice in half (but not all the way) or quarter if fat cukes leaving one end in tack.
Peel garlic and slice individual cloves.
In large enamel crock pot (or any large heavy glass bowl with lid), put layers of cukes, fresh dill, garlic and couple tbsp. pickling spice. Repeat these layers as many times as you can (I could only do 2 layers).
Pour water/vinegar mixture of this to cover cukes, place 4 slices rye bread on top, put saucer on top of bread to hold in place, cover and set aside somewhere out of the way. Check after two days. The longer they sit, the more flavorful they get. After only 2 days they tasted good but 4 days was the magic number for me.
Personal Notes:
Personal Notes:
Adapted from recipe by Janet Monsour

 

 

 

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