We picked a bunch of cucumbers and made more pickles. We used the following Dill pickle recipe:
3 quarts water
1 quart vinegar
1 cup pickling salt
(makes approximately 8 quarts of pickles)
(approximately 1 pound of pickles per jar)
bottom of jar with a grape leaf, slit cucumbers with knife (top and
bottom to aid in absorption of above solution). Place 2 cloves of
garlic in jar along with 2 heads of dill or 1 head and stem plus leaves
in the jar. Pack pickles in jar and add boiling solution. Seal (keep
lids and rings in boiling water until you remove them to seal jars)
you don't have grape leaves you can add a piece of alum as big as the
end of a finger and place on top of the pickles in the jar. Both grape
leaves and alum will keep the pickles firm.
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