Sunday, June 26, 2011

Dill Pickles

 Kaci got to come in for a little bit this evening.  She LOVES air conditioning!
Here is the sweet pickles.  J changed the water and added alum to them today
I made dill pickles today, only 5 quarts but that was all the dill I had. . . Here's how I did it. . .
 Start with cucumbers.  I like small ones.  Normally what is to big for dill we use for sweet pickles.  Wash your cucs. . .
You need some grape leaves.  About 3 per jar or if they are big just a couple.  You just want to line the jar with them.  We have wild grape vines and that's what we used.  Make sure and wash them good. . .
You need 1 jalapeno and 1 big clove of garlic per jar.  Make sure and wash the jalapenos.  Jalapenos are also from our garden!
Wash your jars and jar rings.  After washing I will put them in my canning pan while I heat the water.
While packing your jars with the grape leaves, jalapenos, garlic, and cucs go ahead and bring your water, vinegar and salt to a rolling boil.
 Line the jar with grape leaves.
Then drop in a piece of garlic and a jalapeno and pack in your cucs.  Top that with a stem of dill and pour the HOT vinegar solution on top

Wipe the rim of the jar off and top with a flat that you boiled for about a minute and screw on the ring. 

Put them in your hot boiling water and bathe them for 15 minutes.  Take them out and start listening for the pops.

Put them in the pantry for a few months and then gobble them up!

Here is the ingredient list.  I think the solution will make about 8-10 quart jars of pickles.  For each jar you need 3 grape leaves, 1 clove garlic, one jalapeno, 1 stem of dill, and enough cucs to pack in the jar.
These pickles have a nice bite to them that is a little on the hot side but they are so good!

Dill Pickles.
1 quart apple cider vinegar
3 quarts water
1 cup salt
grape leaves

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