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| DILL PICKLES | |
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4 cloves garlic (more if desired) hot red cayenne peppers fresh dill weed (no substitutes) 1/2 peck 3-inch cucumbers or picklers 14 cups water 2 cups vinegar 1 cup canning salt Sterilize 4 1-quart canning jars. Place in each jar, 1 (or more) cloves garlic (peeled), a ring of hot pepper (or a whole small hot pepper, depending upon heat), and a sprig of dill with seeds attached. Scrub and dry the cucumbers well. Discard any cucumbers with blemishes, or any that haven't been picked within the past 24 hours (older cucumbers will shrivel when pickled). Pack whole cucumbers into the jars. Combine water, vinegar, and salt. Bring to a boil and fill the jars with brine. Adjust 2 piece caps. Process in a boiling water bath canner for 10 minutes. Half of the pickles will lose their bright green color when they are ready to be removed from canner. Do not over-process or the pickles will be soft. | |
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recipe reviews #42021
Kathleen (Wisconsin) says:
I had this recipe many years ago, but during the divorce, it was left with my ex-husband and he would not let me have it. So glad to have found it again after so many years. The only difference in the recipes is that I used 1 tbsp. of dill seed for the dill weed and added a couple of chunks of alum to keep the pickles crisp.
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