Granny Buss's Dill Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: pickling cucumbers
dill
garlic
Plan on one pound of cucumbers per quart jar
BRINE:
16 cups water
1 cup vinegar
1/2 cup pickling salt
1/8 tsp alum
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Directions: |
Directions:Soak cucumbers in ice water for 3 hours. A Rubbermaid container works well for this. Wash the jars in hot soapy water and rinse thoroughly. I put a towel on a cookie sheet and place the jars upside down and the oven at 150 degrees fro about 30 minutes to sterilize.
Sort the cucumbers into small, medium and large size.
Place a head od dill and garlic into jar. If the clove of garlic is large, cut into smaller pieces.
Pack bottom layer of cukes with large size. Pack as firmly as possible.
Add another piece of dill and garlic and use medium and small sized cukes to fill the jar. Set aside.
When jars are filled make brine in a Dutch Oven pot. Bring to a full rolling boil. I put the jar in the sink and use a measuring cup to fill the jars with brine right to the top. Put on lid and tighten loosely. (When the pickles ferment, they tend to leak. Sometimes you need to fill the jars with brine again when fermentation has stopped, roughly 2 weeks.) Seal tightly and store in a cool dry place. They are best after 60 days or so. |
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Personal
Notes: |
Personal
Notes: Granny used to make about 80 pounds of cukes into dills every year, she loved them so much. She would pack the jars in the basement where it was cooler and I see her on her stool with jars and cukes completely surrounding her. She said that when I, Nana was little, she would have to serve the pickles in a high-sided bowl so I couldn't see them because that's all I would want to eat.
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