This week our home has smelled like dill and garlic as I've gathered together the ingredients for dill pickles. Tender grape leaves, whole garlic cloves, heads of dill, mineral salt, and fresh, garden-grown cucumbers work together to create a tasty pickle. The recipe is one I've adapted from instructions I received from my friend, Rose. Made without alum or vinegar, this recipe has a fresh flavor and is a favorite of our family.
DILL PICKLES
10 c. water
1/2 c salt
5 t. citric acid
Bring this mixture to boil. In each pine jar which has been sterilized put:
2 cloves garlic (or more if desired
1 heads dill
1/2 t. sugar
1 grape leaf
1/4 tsp. dill weed
Pack cucumbers as tightly as possible. Pour boiling brine into jars until filled. Put into canner pot that is just boiling. Boil 8 - 10 minutes remove from heat. Let set until cool. Then set jars in a dark, cool place for curing. They will be ready to eat in about two weeks.
Looks yummy ! How many quarts did you put up ?
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