Grandma Marg's Dill Pickles
Recipe
Summary
This recipe is to make 6 quarts of Dill Pickles
Recipe Story
My Grandma Marg is 89 but still up and at it in the kitchen everyday! Last year she compiled a book for me with her favorite recipes, one of which included her simple and easy taste like "true deli-dill" pickles! There absolutely "DILLICIOUS"
Ingredients
2 small baskets of small to medium cucumbers6 quart glass jars
3 cup coarse canning salt
12 1 teaspoon pickling spice
1 big bunch fresh dill (the yellow flowering kind)
6 cloves of fresh garlice
20 cups cold water
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Directions
- First Sterilize your glass jars by rinsing them off with boiling water and wash your cucumbers (soon to be pickles), easiest way fill up your sink and dump em in!
- To make the brine ( the juice the pickles sit in) Simply add 3/4 cup of canning salt to 20 cups of cold water Stir until dissolved
- Take one of the quart jars and add 1 teaspoon of pickling spice in the bottom, then add a piece of fresh dill and 1/2 clove of garlic
- Time to add your cucumbers and or as often referred to as "cukes" stand them up and start piling them in. It's like Tetrus trying to find the right pickle to go where in the jar. Once you get to the top make sure to have left some space for another layer of 1 teaspoon of pickling spice, dill and 1/2 clove of garlic.
- When all of your jars are repeated and ready to go, add the brine. Pour in over the cukes and fill the jar, leaving a cm or two from the top Firmly twist on the lids!
- Finnito!!! Your done, place jars on a some paper towel on your kitchen counter away from direct sunlight. Within 24-72hours pickles should start to get cloudy! This is normal! There might be some over flow (hence the paper towels) Simply wipe the jars with a warm cloth if this happens. Usually every two days I'll give the jars a gentle turn After 10 days you've got Dillicious Dill Pickles! Enjoy! Store remaining jars under sink or in basement/cold storage!
