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Canned Dill pickles
2011-09-20, 6:51 PM
Canning Dill Pickles

Here’s what you need:
A. Cucumbers (enough to fill 6 or 7 quarts sliced or speared)
B. 1 gal. of white vinegar.
C. Fresh dill. You need a dill head for each bottle which should include stems and pieces. (this recipe will do between 12 and 14 quarts.)
D. Alum (that’s for the pucker.)
E. Salt ( don’t use iodized salt, it will cause the solution to become cloudy.)
F. 1 garlic bud or clove for each bottle.
Make your vinegar solution: 1 Qt. Vinegar. 3 Qt’s water. 1 C Salt. (This recipe is solution for 6 or 7 quarts)

In each jar Add one peeled garlic clove, 1 pinch of alum ( about ⅛ tsp of alum) At least one dill flower head and a bunch of stems and pieces.

put the cucumbers in the jar

Fill jars with vinager solution.

Place lids on jars and process in hot water bath for 10 minutes.
Category: Recipes | Added by: penhoff | Tags: pickles
Views: 827 | Downloads: 0 | Rating: 0.0/0
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