Tuesday, September 29, 2009

Dill Pickles YUMMY!

Here is my Dill pickles. They did turn out great.
I pick my pickles pretty small, a few snuck by me and got a little big.
Here is the recipe: for each jar
1/8 tsp. granulated alum
1 clove of garlic
1 small hot pepper
2 heads of fresh dill
20-25 - 4 inch cukes, blossom removed, washed and soaked overnight with 1/3 C pickling or canning salt. Rinse and drain cukes and pat dry, stuff into quart jars.

for the Brine:
1 C pickling salt
12 C water
4 C vinegar
Bring to a boil.

Pour over packed Cukes. with 1/2" head space. Process 10 min in Boil Water Bath. BWB.

Let them sit a month before you eat. If you can wait that long. Happy Eating!

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