Sunday, August 9, 2009
Dill Pickles
Here are the pickles we got canned from the cucmbers that our friend let us pick. We pick them smaller for pickles. We have dumped some jars that didn't seal for some reason. We have of 46 quarts canned. (that is counting pints, and half gallons as quarts.) We like to have 60 to 75 quarts for the year but not this go around.
The recipe I use follows:
Dill Pickles
3 quarts water
1 quart vinegar (white)
1 cup salt (pickling)
Bring to a boil and pour over pickles to seal. Pack pickles into jars and put in clove of garlic, dill (I use it green), and alum. Alum use 1/4 tsp. per quart. Left over liquid can be put in fridge and reboiled again.
Was given this recipe in '86 by a friends mother.
Subscribe to:
Post Comments (Atom)
Chili-ghetti
Ran across this from a 2019 Simple & Delicious issue earlier this week. Trying another recipe as I am typing this. It is Apples & ...
-
I brought this one somewhere (oh yeah, at the hospital craft show) for a pattern. Hope somebody enjoys these to make as favors.
-
This day is a treasure! Today doesn't have to be a birthday or an anniversary or a holiday to be special. All days are born that way!...
-
I did purchase the dice last year but never made any. You have to paint the dice and then make your snowman. Have seen some done up as sm...
No comments:
Post a Comment