Monday, July 30, 2012

Dilly Dill Pickles





These pickles don't contain vinegar, using citric acid and salt for pickling instead.


Brine:


10 c. water
1/2 c. salt
5 tsp. citric acid


Bring this mixture to boil.

In each jar which has been sterilized put:


2 cloves garlic
2 heads dill
1/2 tsp. sugar
1 grape leaf



cucumbers, small

Pack cucumbers in jars as tightly as possible.


Pour boiling brine into jars until filled. Put into canner pot that contains water that was just boiling and has been removed from heat. Place lid on canner. Allow jars to set in canner until cool.



*If you are concerned about the jars sealing, the jars can be boiled in bather bath canner for 3 - 4 minutes.

3 comments:

TN Quiltbug said...

Thanks for the recipe!!!!!

glutenfreehappytummy.com said...

what a great recipe! i love love love pickles!

Lisa said...

I am getting ready to try these. For how many quarts do you get enough brine for? How long do they need to pickle or cure before you indulge in eating them? Thanks. Lisa Gano

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