Pickles, Preserves & Relishes |
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Perfect Dill Pickles - 1996
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Place one head of dill and one garlic clove in each sterilized jar you will be using. Wash and pack cucumbers in jars. Prepare brine -- mix salt, water and vinegar, bring to a boil. Pour boiling brine over cucumbers. Add 1 teaspoon sugar on top of cucumbers. Seal jars and set in hot water. Let stand until water is cold. This brine will not ferment. Important -- Do not add sugar to brine, but sprinkle on top before sealing jars. Eat in 6 weeks.
- Cucumbers
- Fresh dill
- Garlic cloves
- Sugar
- 13 cups water
- 1 cup pickling salt
- 6 cups cider vinegar
PREPARATION
Place one head of dill and one garlic clove in each sterilized jar you will be using. Wash and pack cucumbers in jars. Prepare brine -- mix salt, water and vinegar, bring to a boil. Pour boiling brine over cucumbers. Add 1 teaspoon sugar on top of cucumbers. Seal jars and set in hot water. Let stand until water is cold. This brine will not ferment. Important -- Do not add sugar to brine, but sprinkle on top before sealing jars. Eat in 6 weeks.