Gramma Dippolds Dill Pickles
heads (the flowering parts)you can also use 1/2 teaspoon dillweed if that's all you have
plain salt (not iodized)
picking spice per jar
1To each jar add 1 clove garlic,the dill,1/4 teaspoon alum.Pack the scrubbed cukes into each jar as many as possible,if you'd like you may also cut the cukes into spears or chunks.
2Add the water,salt,and vinegar to a sauce pan bring to a boil.
3While this is boiling place the canning jar seals in a small pan of simmering water.They have to be wet to seal the jars.
4Ladle the brine mixture into the quart jars,right to the very top. Place seal on top of jar and seal with the ring.Place on a dishtowel,let cool no processing needed.
5If you have cukes leftover just make another batch,i usually triple this recipe.The fronds can also be used i use all the dill parts.It's just the flowers look so much prettier.
Originally Posted: Tue, May 1, 2012