Dill Pickles, from Grandmas's recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 lbs. fresh pickling cucumbers, washed and scrubbed gently with a new veggie brush.
Vinegar %6 or 5.
Scant cup of coarse pickling salt
Water
Fresh dill (lots).
Garlic cloves
Hot peppers(optional)
At least 15 quart jars with sealers and bands.
16 cups of water
9 cups of at least 5% vinegar
1 scant cup of coarse salt
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Directions: |
Directions:Boil these together to make a brine. turn off until you need it.
Add the cukes, garlic, dill and hot peppers if you wish to the scalding jars.
Reboil the brine add to jars as quickly and carefully , (a metal soup ladle is good.) Then drop on the sterilized lids and screw on the sterilized tops. let cool on a airy counter and listen to them pop as they seal.
In about 4-6 weeks depending on your taste or excitement to try them, you should have a nice crisp pickle in a flavour you control. The brine is special. Happy pickling. |
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Number Of
Servings: |
Number Of
Servings:15 |
Preparation
Time: |
Preparation
Time:1 hr. |
Personal
Notes: |
Personal
Notes: I did eat Grandma Weichel's hot pickles with her at a time we were making home made sausage in the basement and she I kept exclaiming about how hot her new pickles were. She asked why I kept eating them then... LOL she had me there.
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