Dill pickles
3 qts boiling water
1qt white 5% vinegar
Fresh Dill
1 Cup coarse salt (Kosher) or pickling salt
1 tsp. mustard seed in each quart
1 clove of garlic (or more to taste) in each quart
If you can find grape leaves, put one in each jar, and celery and carrots are supposed to make them crisper.
Scrub pickles to remove impurities and the little black spiney things.
Soak pickles in ice-cold water for an hour or more. After soaking, cut off about ¼” of the flower end of each pickle, (not the stem end).
Boil vinegar, water and salt.
Sterilize jars, lids and rings in boiling water.
Put dill, mustard seed and garlic in the bottom of the jars, add pickles, then pour boiling pickling solution into the jars.
Put jar tops on and seal tight. Place jars into boiling water, then turn off the heat and let the water cool to room temperature.
Make sure the lids seal.
Store at least a month to allow the pickling process to complete.
HINTS:
Omit the garlic, mustard seed and dill, and follow the same procedure for pickling jalapeno or other hot chili peppers. (See recipe for pickled jalapenos for more detailed directions.)
If you want a quart of more of hot, spicy pickles that teens seem to crave, just toss a jalapeno pepper into each jar.
When frost is coming and you want to preserve the dozens of green and partially ripened tomatoes in your Victory Garden, follow the recipe for dill pickles substituting the tomatoes for pickles. Simply quarter large tomatoes and halve small tomatoes before adding to the jar. When they are ready to eat, the skins will peel off very easily.
3 qts boiling water
1qt white 5% vinegar
Fresh Dill
1 Cup coarse salt (Kosher) or pickling salt
1 tsp. mustard seed in each quart
1 clove of garlic (or more to taste) in each quart
If you can find grape leaves, put one in each jar, and celery and carrots are supposed to make them crisper.
Scrub pickles to remove impurities and the little black spiney things.
Soak pickles in ice-cold water for an hour or more. After soaking, cut off about ¼” of the flower end of each pickle, (not the stem end).
Boil vinegar, water and salt.
Sterilize jars, lids and rings in boiling water.
Put dill, mustard seed and garlic in the bottom of the jars, add pickles, then pour boiling pickling solution into the jars.
Put jar tops on and seal tight. Place jars into boiling water, then turn off the heat and let the water cool to room temperature.
Make sure the lids seal.
Store at least a month to allow the pickling process to complete.
HINTS:
Omit the garlic, mustard seed and dill, and follow the same procedure for pickling jalapeno or other hot chili peppers. (See recipe for pickled jalapenos for more detailed directions.)
If you want a quart of more of hot, spicy pickles that teens seem to crave, just toss a jalapeno pepper into each jar.
When frost is coming and you want to preserve the dozens of green and partially ripened tomatoes in your Victory Garden, follow the recipe for dill pickles substituting the tomatoes for pickles. Simply quarter large tomatoes and halve small tomatoes before adding to the jar. When they are ready to eat, the skins will peel off very easily.
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