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:
Thanks for the recipe!!!!!
what a great recipe! i love love love pickles!
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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