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Ultimate Dill Pickles Recipe

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This recipe for Ultimate Dill Pickles is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cold water to soak the cucumbers over night
Hot but not boiling water to warm the cucumbers
small cucumbers
3 cups soft water for the brine
1 cup white vinegar
3 tbsp. course pickling salt
lots of dill (fresh heads are best)
mustard seed
1 1/2 tsp. alum
Directions:
Directions:
Wash the cucumbers and cut off the stem and the blossom end. Cover with ice water for 12 hours. To bring the cucumbers back to room temperature drain the water off and spread on a wire rack for several hours. Boil water, salt, alum, and vinegar to make the brine. Place cucumbers, dill, garlic, and mustard seed in sterilized jars. Fill the jars with hot water then drain the water out of the jars. This is to make sure the cucumbers and the jars are warm . Pour the hot brine into the jars to cover the cucumbers. Leave about 1/4 inch space at the top of the jar. Put the lids on the jars and let stand to seal (the lids will become concaved) Let stand for between 4 to 6 weeks before using.
Personal Notes:
Personal Notes:
The jars will seal best if the cucumbers and jars are at room temperature.
You can skip the hot water step in the jars and just put the cucumbers in a bowl and fill it with hot water before you pack them in the jars. It is important that the cucumbers are well drained so you do not dilute the brine. If you have left over brine you can store it the the refrigerator until you want to make more dill pickles.

 

 

 

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