This is Nana's recipe for Dill Pickles.
Put the following in a steralized quart jar:
1 head dill
1 glove garlic
3/4 Tablespoon mixed pickling spices
Pack cucumbers around the above spices:
For the brine, bring to boil:
1 cup vinegar
1/4 cupe rock salt
3 cups water
This will be enough for two quarts of pickles
Add 1/4 teaspoon alumn to the tope of each quart. Pour hot liquid brine over the top of the cucumbers & spices already in the jar. Put on hot lid (should have been simmering in a pan of water) NOTE: These do not have to seal.
Process in a boiling water bath for 15 minutes. You should store these for at least 8 weeks before eating. Refrigerate after opening. These will still good in your pantry for up to two years.
Put the following in a steralized quart jar:
1 head dill
1 glove garlic
3/4 Tablespoon mixed pickling spices
Pack cucumbers around the above spices:
For the brine, bring to boil:
1 cup vinegar
1/4 cupe rock salt
3 cups water
This will be enough for two quarts of pickles
Add 1/4 teaspoon alumn to the tope of each quart. Pour hot liquid brine over the top of the cucumbers & spices already in the jar. Put on hot lid (should have been simmering in a pan of water) NOTE: These do not have to seal.
Process in a boiling water bath for 15 minutes. You should store these for at least 8 weeks before eating. Refrigerate after opening. These will still good in your pantry for up to two years.