Directions: |
Directions:I like to use fresh pickle cucumbers about 2-2 1/2" in length, I grow my own dill so I use lots and our family likes some fresh garlic added as well and sometimes I add a piece of fresh red hot peppers just to add some heat.
Have your cucumbers clean, garlic peeled and cut, and dill rinsed.
LIQUID FOR 6 QUART JARS
3 Cups white vinegar -alum spice will be added to the jars just before the
cucumbers
3/4 Cup white sugar are placed in the jars
1 Cup pickling salt
3 Cups water
Heat the above ingredients (except the alum) 'til boiling, and sugar and salt are dissolved.
Have your clean sealer jars and metal sealer lids, (not the screw part) in a pot of boiling water, jars upside down so that the jar mouths are hot enough to hold the sealer lids when you put the
lid and screw top.
Have a tea kettle or another pot of boiling water.
From the pot of boiling water that the quart jars are in, take one jar at a time and add 1/4 tsp of alum then your cucumbers, dill and garlic and/or a hot pepper, I find it easy to stuff the jars with the cucumbers if you hold the jar on it's side, wear an oven mitt as the jars should be hot, then add the hot vinegar mix to 1/3 of the stuffed jar and and add boiling water from the tea kettle to the neck of the jar, not to the top of the jar and put the metal lid and screw top on as tight as you can, then turn the quart jar upside down and let it sit that way until the jar cools down, make sure you tighten the lids again as soon as the jars are cooler to handle to make sure you have a good tight seal, and let the jars sit overnight and check them again, keep in a cool area not the fridge and then in about 6-8 weeks the dill pickles should be ready to eat at their best.
Enjoy! |
This recipe for Grandma Hampson's Dill Pickles is from