MOTHER'S DILL PICKLES

By

View complete recipe

  • Difficult
  • 6 mins
  • Expensive

Ingredients

  • 1 Qt Cider vinegar
  • 3 Qts Water
  • 1 Cup Canning salt
  • Fresh dill heads
  • Garlic buds
  • Hot peppers
  • 1/8 tsp Alum to each jar

Preparation

Step 1

Soak small pickling cucumbers overnight in COLD water (or 6-8 hrs) before canning.

Sterilize jars, rings & lids. Place 1 dill head, 1 pepper, 1 clove garlic, & 1/8 tsp Alum in bottom of each jar. Pack jar tightly with cucumbers & put another head of dill in top of jar.

OPTIONAL: (If available, I put 1 washed grape leaf on top of the dill before sealing. It holds the dill in well, & also seems to add flavor to the pickles, but it is not necessary.)

Step 2

Bring vinegar, water & salt solution to boiling. Pour over cucumbers. Seal jars with hot water bath.

View complete recipe

You'll also love

You'll also love