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Old Fashioned Dill Pickle
Did you know dill pickles were
supposed to taste this good? I didn't until the year I decided to try
this old-fashioned way of making pickles from the multitude of baby
cukes coming up in the garden.
INGREDIENTS
8 Cups Water
1/2 Cup Pickling Salt
(coarse)
1 Gallon Pickling Cucumbers
2-3" in Length
6 Garlic Cloves
6 Fresh Dill Heads or Sprigs
2 Tablespoons Pickling Spice
2 Small Hot Peppers (Fresh
or Dried)
1 Cup White Pickling Vinegar
DIRECTIONS
Prepare The Cucumbers: Scrub
and drain cucumbers removing
blossom end (the end contain
enzymes which can cause
rot).
Prepare The Solution: Place
water, vinegar and salt into
crock, stirring to dissolve
salt. Add remaining
ingredients. Place a
weighted plate in the
solution to keep cucumbers
immersed. Cover crock with a
tight fitting plastic bag or
plastic wrap.
Waiting: Keep the crock in
an area where the
temperature is about 68
degrees F. Check the
contents daily and remove
any floating scum. Do this
for 7 days.
Then Can: Strain spices out
of the brine and boil brine
for 5 minutes. Immerse glass
mason jars in boiling water
for 10 minutes. If using
self-sealing lids boil these
as well for 5 minutes.
Into hot (now sterilized)
jars distribute fresh spices
and the cucumbers from the
crock. Pour in the hot brine
to within 1/2" of jar top.
Wipe jar rim before securing
lids.
Process jars in a hot water
bath for 5 minutes.
Dill Pickle Shelf Life:
Store jars in a cool, dark
place and let set for 1 week
before opening. Consume
within 12 months.
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