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Title: David's Favorite Dill Pickles
Categories: Canning Preserve
Yield: 1 Servings
1 | qt | Vinegar |
3 | qt | Water |
3/4 | c | Pickling salt |
Dill seed | ||
Whole garlice cloves | ||
Cucumbers |
Soak whole cucumbers overnight in cold water and 1/2 tsp alum.
Then wash and slice as desired. Pack into hot jars - to each jar add 1 1/2 tsp dill seed and add 1 - 3 whole garlic cloves.
Mix vinegar, water, and salt. Boil and pour over cucumbers in hot jars and seal.
Brine will cover about 8 quarts of pickles.
NOTES : Can slice mine several different ways - but David likes them the
best very, very, thin to put on hamburgers and salads. Posted to MM-Recipes
Digest V4 #5 by Lisa Clarke Recipe by: Kim Maness
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