Sunday, August 9, 2009
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:
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.