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.


pinch tips: How to Shuck, Cook, and Cut Corn


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.

Directions Step-By-Step

1
Wash cukes,leave in sink, and cover in ice, add some water and leave for 3 hours.
2
Sterilize jars by boiling for 15 minutes. Leave jars in hot water while you pack pickles and remove them one by one to fill.
3
Put lids in small flat fry pan, cover with water and bring to almost a simmer, don't boil, they just have to be hot.
4
Bring brine to a boil, and keep heat on low to keep hot.
5
In 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.
6
Add sliced cucumbers, cover with brine, wipe top of jar off, screw lids on.
7
Set 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