How to make it

  • wash pickles and celery and arrange in a jar in an upright position along with half of the pickling spice, cloves of garlic and half of the dill. Set aside.
  • Mix 6 cups of cold water with kosher salt and white vinegar.
  • Place in a large bowl and stir until salt is melted. The vinegar is what you need to adjust for flavor usually not the salt
  • Taste. Should be sort of sour but not really salty
  • Put water and salt mixture and vinegar into the jar until the mixture covers the pickles.
  • Add the balance of the pickling spice and the dill.
  • Seal and shake like crazy for a few seconds to blend all ingredients.
  • Let this stand on the counter at room temperature, uncovered, or with the top just sitting on the jar but not closed, for one full day (24 hours).
  • Check by tasting and if it is satisfactory, let it stand for an additional 2 days, uncovered. Adjust vinegar as necessary.
  • . When the pickles turn dark greenish, cover and refrigerate.
  • They will keep for 2 weeks in the frig... if they last that long.
  • For sour tomatoes use 12 small green tomatoes, use the same ingredients above except increase the salt to 1 cup
  • Tomatoes take longer to sour. Leave them on the counter for 2 days, uncovered, then cover and leave on the counter or outside for another 2 to 3 weeks.
  • Tomatoes are ready when they change color from light green to dull olive green.

Reviews & Comments 3

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  • carmenperez 10 years ago
    My step father used to make them by the barrell every year when i was growing up in Rumania
    Thanks For the Memories
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  • carmenperez 10 years ago
    TY much
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  • recipediva 10 years ago
    My grandmothers use to make these. Thanks for posting. From one pol-uk to another!
    Was this review helpful? Yes Flag

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