Grannie Lee's Dill Pickles

Jane Whittaker

By
@janenov46

I got such a great reception with these pickles I have to post them. My daughter in law who is a chemist, asked me if they were hard to do.
When I stopped laughing, I told her they were probably the easiest thing I ever made. I don't put these in a water bath, but I do sterilize the jars.

Rating:
★★★★★ 5 votes
Comments:
Serves:
7 quarts
Prep:
20 Min
Cook:
45 Min
Method:
Canning/Preserving

Ingredients

21 medium
cucumbers, you don't want seedy ones
21 to 30 large
cloves garlic, peeled
21 sprig(s)
dill heads and feathery leaves
21 medium
hot pepper, your choice, i like habeneros
12 c
water
4 c
white vinegar
16 Tbsp
canning salt, do not subsitute, and you can order on line if you have to
dill
i grow my own and plant in spring because where i live you can't buy in any grocery store.

Step-By-Step

1Wash cukes,leave in sink, and cover in ice, add some water and leave for 3 hours.
2Sterilize jars by boiling for 15 minutes. Leave jars in hot water while you pack pickles and remove them one by one to fill.
3Put lids in small flat fry pan, cover with water and bring to almost a simmer, don't boil, they just have to be hot.
4Bring brine to a boil, and keep heat on low to keep hot.
5In each quart jar put 1 to 2 large cloves of garlic, one hot pepper (I like a habenero), and a sprig of dill and a feathery leaf if you have them.
6Add sliced cucumbers, cover with brine, wipe top of jar off, screw lids on.
7Set aside for 24 hours and then check seal. The combination of hot jar, hot brine,and hot lids seals them.

About this Recipe

Course/Dish: Vegetables
Collection: Let's Have A Picnic
Other Tag: Quick & Easy