dawn_mo
Well-known member
We just opened a quart of these pickles and they are so good. I made them with my granddaughter last Monday. I had larger pickling cukes, so I halved them. They were large enough so that i layered them in vertically. I don't waterbath them
There is no amount listed for the amount of cukes. I am getting another half bushel of smaller pickling cukes on Saturday, so I will be able to give a cuke amount then. If you have leftover brine, just refrigerate it or use it on some other veggies. These are absolutely delicious.
* Exported from MasterCook *
Mom's Dill Pickles
Recipe By :Mom/Joyce (my sister)
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
16 cups water8 cups cider vinegar
2 cups sugar
2 cups salt
garlic 3 per jar or more
1/4 teaspoon alum per jar
fresh dill
Sterilize jars and lids. Layer garlic, dill, cukes, garlic; repeat layers. Bring brine to a boil and pour over cukes, filling jars to within a 1/4-inch of top.Cap jars with sterilized lids and seal. Set on counter and let cool.
Wait at least a week before checking to see if done. The color will change and they will look like pickles. If they aren't ready, just let sit longer. Store in a cool dark place. Refrigerate after opening jars. These taste better cold than room temperature.
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There is no amount listed for the amount of cukes. I am getting another half bushel of smaller pickling cukes on Saturday, so I will be able to give a cuke amount then. If you have leftover brine, just refrigerate it or use it on some other veggies. These are absolutely delicious.
* Exported from MasterCook *
Mom's Dill Pickles
Recipe By :Mom/Joyce (my sister)
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
16 cups water8 cups cider vinegar
2 cups sugar
2 cups salt
garlic 3 per jar or more
1/4 teaspoon alum per jar
fresh dill
Sterilize jars and lids. Layer garlic, dill, cukes, garlic; repeat layers. Bring brine to a boil and pour over cukes, filling jars to within a 1/4-inch of top.Cap jars with sterilized lids and seal. Set on counter and let cool.
Wait at least a week before checking to see if done. The color will change and they will look like pickles. If they aren't ready, just let sit longer. Store in a cool dark place. Refrigerate after opening jars. These taste better cold than room temperature.
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