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No-vinegar Dill Pickles Recipe

January 23rd, 2013 by alice  Tags: , , | Print This Post Print This Post

No-vinegar Dill Pickles Recipe

INGREDIENTS

  1. 2tablespoonskosher salt
  2. 1tablespoon mixedpickling spices
  3. 1clovegarlic (optional)
  4. 1quart fresh smallpickling cucumbers
  5. 1-2head of fresh greendill seeds
  6. filteredwater, at room temperature

DIRECTIONS

  1. Put the quart jar (s) in a large pot, cover and bring to a boil.
  2. Boil them for 10 minutes.
  3. Remove and empty them.
  4. Put the salt, spices and garlic in the bottom of a sterilized quart jar.
  5. The amount listed is for one jar.
  6. Add a little water to dissolve the salt.
  7. Pack- I say PACK!
  8. -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
  9. Leave a little headroom.
  10. Fill up with water, leaving 1″ headroom at the top.
  11. Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
  12. Use sterilized lids and rings to cap.
  13. (Boil both for 5 minutes.).
  14. Place on newspaper in case they leak while fermenting.
  15. Store in a cool dark spot- a basement is ideal.
  16. I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.

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