Wednesday, September 21, 2011
Since I was going to do the bread and butter pickles I figured I may as well try my hand at Dill pickles as well. These were very easy to do, however I have no idea if they will be any good since you have to wait 4-6 weeks until you open them. I will have to update it when I open them. The recipe called for grape leaves, but I didn't have any so I did it without them. I also did one jar that has jalapenos in it, so I hope those turn out well!
From: Insightful Nana
1 peck of pickles (at room temperature)
1 gallon of white vinegar
Salt (not iodized or it will make it cloudy, but still tasty)
1 clove of garlic for each bottle
1. Mix 1 quart vinegar, 3 quarts water, and 1 cup salt and bring to boil, then turn down heat.
2. In each sterilized and warm place one peeled garlic clove, 1 pinch of alum, and several stems of dill.
3. Place in a large frying pan with boiling water and let the steam come up around them. (make sure lids and rims are in a little pan of water boiling and sterilizing.
4. Fill one jar with vinegar solution (leave 1/4 - 1/2 inch head room at the top). Wipe top of jar with clean cloth, place lid on jar and then tighten rim and set bottle aside. Repeat until all are filled.
5. Leave on the counter for at least 24 hours. Then store for 4-6 weeks before opening. Any jars that don't seal can be stored in the fridge but use them first.