Sandy's Dillies

Sandy Hutton

By
@SandysSuppers

I've been making these pickles since the '60s, and they are everybody's favorite dills.

Rating:
★★★★★ 1 vote
Serves:
makes 4 quart jars
Prep:
1 Hr

Ingredients

2 clove
garlic
1
dried whole red chile pepper
1
grape leaf (optional)
1/4 tsp
powdered alum
1 large
sprig of fresh dill weed
1 qt
apple cider vinegar
3 qt
water
1 c
canning salt

Step-By-Step

1Wash jars and lids per canning instructions. Pack jars with dill, 2 cloves of garlic, red pepper, grape leaf, powdered alum, and sliced or whole pickling cucumbers. Use peeled carrots as fillers. Pack tight.
2Boil vinegar, water, and salt in a large saucepan. Pour over cucumbers and seal tightly.
3Let pickles cure for 2 or 3 months.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Hashtags: #canned, #pickles