Granny Bunch Dill Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cucumbers
Powdered Alum
Cloves of Garlic
Fresh Dill
Grape Leaves (Optional)
Brine:
3 Quarts Water (12 cups)
1 Quart Cider Vinegar (4% to 6% acidity)
I Cup Pickling Salt (Do not use Iodized Salt)
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Directions: |
Directions:Use small pickling cucumbers to make baby dills or larger ones to slice or make spears. Choose fresh picked cucumbers. Do not use cucumbers that are not fresh or have been refrigerated. Fresh picked from the garden to the jar is best. (Do not use burpless cucumbers)
Wash cucumbers and pack in sterilized jars. Add alum, a couple of garlic cloves, two or three heads of dill, and a grape leaf folded up (optional) in the top of each jar. Get all the jars packed and ready to add brine. Heat canning lids and have them ready to seal.
Combine ingredients for brine and let mixture come to a rolling boil. Pour boiling mixture in jar and fill to 1/2 inch from top. Immediately put hot sterilized lids and rings on. Once jars have cooled and sealed store for a month or so and they will be ready to eat.
You can keep brine on hand in refrigerator and make a few jars every day or two. These can be done in boiling water bath but if jars are sterilized and brine is boiling when poured over the cucumbers they will seal with no problem and be safe to eat. |
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Personal
Notes: |
Personal
Notes: Recipe from Elsie Mae Bunch. These were a favorite of our Granny Bunch. After she was no longer able to grow a garden and can her own I would take her pickles I made using her recipe. It made her very happy and she would go hide the jars until company left so she would not have to share.
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