Moms Dill Pickles
From whodunitrdr 15 years agoIngredients
- Brine proportions: shopping list
- 3 quarts water shopping list
- 1 quart vinegar shopping list
- 1 cup pickling salt shopping list
- Additional Ingredients: shopping list
- alum shopping list
- mixed pickling spice shopping list
- whole dill stalks shopping list
- fresh garlic cloves; peeled and sliced shopping list
- pickling cucumbers shopping list
- whole dried chili peppers shopping list
How to make it
- Have quart canning jars sterilized and ready before proceeding, along with new jar lids and rings.
- Heat water, vinegar and salt to a boil.
- Place a whole stalk of dill with seeds and 1 teaspoon pickling spices into each quart jar, add sliced garlic and/or a few dried chilis and pack jar with washed, unpeeled small pickling cukes.
- Sprinkle 1/2 teaspoon alum over each jar of pickles, pour hot brine over to cover.
- Make more brine as needed to ensure that all cucumbers are completely covered in each jar.
- Seal jars and process in water bath 10 minutes for quarts.
- Start counting time after water comes back to a boil.
- Remove from water bath after time is up and cool on a towel on the counter.
- Check for proper seal after several hours(lid should be down and not 'flex' up when pressed in the middle).
- Any jars not sealed will need to be refrigerated and used within a month.
- Pickles will need several weeks to cure in the brine and become pickles.
- Store jars in cool, dark place and refrigerate after opening.
The Rating
Reviewed by 3 people-
Wow! I love the chili peppers idea!
elgab89 in Toronto loved it -
I love this recipe. It makes pickling seen pretty easy. Thanks for the post.
Ferricookinggood in Leesburg loved it
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