Dill pickles
Dill pickles
Ingredients/Components
- water - 3 qt
- cold water - 1 item
- clove garlic - 1 item
- alum - 1/8 tsp
- white vinegar - 1 qt
- cucumbers - 1 item
- canning salt - 1 c
- heads dill weed - 2 item
- or 2 red peppers - 1 item
How to make dill pickles:
Wash cucumbers in cold water, then put in ice water with plenty of ice and let stand for 24 hours. Drain and pack into jars, as tight as possible. To each quart jar, add alum, dill weed, red peppers and garlic. Mix white vinegar, 3 quarts water and canning salt; bring to boil and pour over cucumbers. Seal. Let set for 5 weeks.Recipe categories: Lunch/snacks, Appetizers, Condiments, etc..
Rating:
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