MY FAMILY’S HOME MADE DILL PICKLES
This is a quick way to make home made Dill PICKLES. You will notice that I don’t use vinegar in my PICKLES.
Preparation time: 3/4 of an hour.
You will need to have 10 jars that are 2 quarts/1/2 of an imperial gallon. These have to be new or serialized. I serialize mine by running them through my Dishwasher.
20 pounds/9k of small hard cucumbers. These need to be brushed to make sure that all the soil is off them, (don’t put them into water to do this).
Fresh Dill
Fresh Garlic
Course or Kosher Salt
Allspice, (with the red Pepper removed)
Boiling Water.
DIRECTIONS:
Into each bottle put one sprig of dill, 2 tablespoons of course salt, 1 ½ cloves of garlic and 1 tablespoon of Allspice.
Cover this with boiling water.
Add the cucumbers so the look like they are standing erect. Fill the jar with the cucumbers until it’s almost full.
Fill the jar with cold water.
Close the jars and seal them as tight as you can.
Put a newspaper on your counter and leave the jars stand there for one day.
The next day try and make the tops tighter and turn them up side down. Leave them for one day.
The next day make the tops tighter and leave them stand in an upright position.
On the 3rd day I wash the outside of the jars and put them all in my extra Refrigerator. We call these Half Done PICKLES and when you eat one you will understand why my Family likes them made this way.
If you like your PICKLES completely done leave them on the counter for another 3 days. You don’t have to Refrigerate them if you don’t want to.
I hope if you make my Dill PICKLES and have never tasted a half done one please leave at least one jar this way.
Enjoy!
©LL2003