Aunt Mill's Dill Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: April 2, 1982
Hot pepper
Garlic
Dill
Medium sized pickles
Cider vinegar
Canning salt
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Directions: |
Directions:Wash qt size canning jars. Into each jar pack a piece of hot pepper, 1 clove garlic and small flowerett of dill. Scrub medium sized pickles and pack in jars.
Mix together and bring to the boil the following:
- 3 qts water
- 1 qt cider vinegar
- 1 cup canning salt
Pour hot brine (above mixture) into jar to cover pickles. Place small piece of dill on top and seal jar. Store pickles in a dark place. These take about 8 weeks to cure. |
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Preparation
Time: |
Preparation
Time:8 weeks to cure |
Personal
Notes: |
Personal
Notes: NOTE FROM GRAMMA:
'When you buy the pickles make sure you get canning pickles and not small cucumbers. Canning pickles are only good for one thing, making pickles. I always got mine from a farmers roadside stand. They are hard to find in a supermarket and if you do they are too expensive. Good luck with these. I use a small whole pepper when I make my pickles and we like them hotter than most people. The recipe above Aunt Millie wrote for me. When I followed it my pickles were not as hot as hers so she may have made a mistake meant to say a small pepper. Guess we will never know'. Love Mom.
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