GRANDMA HELLEN’S DILL PICKLES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: EQUIPMENT: Heavy bottom saucepan, quart canning jars with lids and bands, and large mouth funnel.
INGREDIENTS
1 Quart vinegar
1 c. Salt (must be iodine free)
2 Quarts water
Alum the size of a pea per quart
3 sprigs of fresh dill or 1 T. Dried dill per quart
1 tsp. Mustard seed per quart
24 picking cucumbers (these are smaller cucmbers0
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Directions: |
Directions:1. Place water, vinegar and salt in a heavy bottom pan to create the brine
2. Warm water, vinegar and salt on medium low heat until the salt dissolves
3 Cut the cucumbers lengthwise into spears and fill the jars with the spears, packing well.
4. Using a canning funnel, pour the brine into the jars until the cucumbers are covered
5. Cover each jar with the canning lid and band |
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Personal
Notes: |
Personal
Notes: These are the pickles that Grandma Helen (Helen Clark Whitney) was famous for. Everyone she knew loved them. This was her recipe but I found another and the same which she kept that was from her Grandmother Clark (Mary Jane Smythe Clark) Mary Jane Smythe came from Ireland and married George Clark. They had 13 living children. Charles Clark being the oldest and Helen Clark Whitney was his daughter.
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