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My Moms Dill Pickles Recipe

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This recipe for My Moms Dill Pickles is from The Semmler 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:  
Cucumbers
garlic toes
vinegar
dill sprigs
Alum
dry red peppers
canning salt
Directions:
Directions:
Wash cucumbers, smaller ones are better. Cut up bigger ones into spears. It takes about 1/4 bushel for 7 quarts, a half bushel makes about 15- 18 quarts. Wash jars and sterilize with boiling water or in Dishwasher. Heat lids and rings in pan of hot water.
PLACE IN EACH JAR: Dill sprigs, put in bottom and can put some on top too. Use
one whole red dried chili pepper per jar, 12 toes of garlic, (don't peel), put 1-2 sections of garlic in each jar. One tsp of alum in each jar.
BRINE: 1 c canning salt, 4 to 6 c vinegar to 1 gallon of water (12 cups). Pour hot brine over packed jars and put lids and rings on. Make sure to wipe jar rims clean so lids seal.
Place in canner with enough water to cover jars. Heat water to boiling and boil for 20 minutes.
Personal Notes:
Personal Notes:
You can let jars set in hot water overnight after you shut stove off, or take them out and place on counter and I cover them with a dish towel so they don't cool down to fast. Sometimes hot meeting cooler room temps will crack a jar. If a jar does break put the pickles in a container and put in the fridge, they will keep a long time.

 

 

 

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