grannie lee's dill pickles
(5 ratings)
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.
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(5 ratings)
yield
7 quarts
prep time
20 Min
cook time
45 Min
method
Canning/Preserving
Ingredients For grannie lee's dill pickles
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21 mdcucumbers, you don't want seedy ones
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21 to 30 lgcloves garlic, peeled
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21 sprigdill heads and feathery leaves
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21 mdhot pepper, your choice, i like habeneros
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12 cwater
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4 cwhite vinegar
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16 Tbspcanning salt, do not subsitute, and you can order on line if you have to
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dill
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i grow my own and plant in spring because where i live you can't buy in any grocery store.
How To Make grannie lee's dill pickles
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1Wash cukes,leave in sink, and cover in ice, add some water and leave for 3 hours.
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2Sterilize jars by boiling for 15 minutes. Leave jars in hot water while you pack pickles and remove them one by one to fill.
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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.
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4Bring brine to a boil, and keep heat on low to keep hot.
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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.
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6Add sliced cucumbers, cover with brine, wipe top of jar off, screw lids on.
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7Set aside for 24 hours and then check seal. The combination of hot jar, hot brine,and hot lids seals them.
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