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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Dill Pickles Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Pickles1 inch to 2 inches
Dill
Garlic cloves
6 1/3 Cups Vinegar
1 Cup Canning Salt
2 Tsp. Alum
13 1/2 cups Cold Water
Directions:
Directions:
Bring Vinegar, Canning Salt, and Alum to a boil and boil for 5 minutes. Shut stove off but leave pan on stove so when heating jars of pickles up you can bring back to a boil. Put your flat lids for your quart jars in a dish, put hot water from faucet and cover the flats with water set on counter. Put a stalk of dill in each jar along with a clove of garlic. Than pack jars with pickles I usually stand them in jar and do 2 layers put small ones on top. Put 1 Tbls of sugar on top of each quart pickle jar. Put jars of pickles in the canner, fill canner with hot water from faucet about half way up on jars. Put on stove, Turn stove on bring jars of pickles with hot water to a boil. And also turn Vinegar mixture back on bring to boil. Once both containers boiling, put Vinegar mixture in quart jars of pickles and put flats on jars along with the rims and tighten each jar lid as tight as you can. Put back in water let boil for two minutes. Take each jar out with a hot pad and towel, tighten lids again and set on counter. They will seal as they cool. Enjoy

 

 

 

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