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Aunt Charolotte's Dill Pickle Brine Recipe

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This recipe for Aunt Charolotte's Dill Pickle Brine, by , is from Our Families Cooking with Love, 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!

Contributor:  
Contributor:  
Bonnie Hovey

Category:
Category:

Ingredients:  
Ingredients:  
Brine:

For: 12 qts 6 qts 3 qts 1 1/2 qts

water (13 c) (6.5 c) (3.5 c) (1.5 c)

vinegar 5 %. (6 c) (3 c) (1.5 c) (3/4 c)

canning salt (1 c) (1/2 c) (1/4 c) (1/8 c)

Directions:
Directions:
To each sterilized quart jar add; 1/2 tsp pickle crisp, 2-4 garlic cloves, 2 large slices sweet onion, and 2 heads dill. Adjust to taste, we like a kosher style dill pickle. Pickle crisp is essential for a crisp snappy pickle.

Pack jars tightly with clean, washed, cucumbers. Set full jars in hot water, heat lids too boiling. I use and electric frying pan with about 2 inches of water to keep a constant boil on my lids and jars.

On the stove combine all ingredients for the brine; bring to a boil, making sure the salt is completely dissolved; about 3-5 minutes. Pour boiling brine into jars leaving about a 1 inch head space. Lid the jars, tighten the bands and place jars on a towel.

When all the jars are done cover the pickles completely with a towel and let set for 24 hours; undisturbed. Check that all the lids have sealed by pressing the center button of the lid. They are sealed when there is no give to the lid. Store in a cool dry place and let process for 6 weeks before enjoying.

Personal Notes:
Personal Notes:
This is the best pickle brine I have come across. It's not too vinegary or salty; just right. I get rave reviews on my pickles. We have enjoyed this recipe from my aunt and it is the only thing we "kids" request her to bring to the family gatherings.

 

 

 

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