grannie lee's dill pickles
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.
prep time
20 Min
cook time
45 Min
method
Canning/Preserving
yield
7 quarts
Ingredients
- 21 medium cucumbers, you don't want seedy ones
- 21 to 30 large cloves garlic, peeled
- 21 sprigs dill heads and feathery leaves
- 21 medium hot pepper, your choice, i like habeneros
- 12 cups water
- 4 cups white vinegar
- 16 tablespoons 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.
How To Make grannie lee's dill pickles
-
Step 1Wash cukes,leave in sink, and cover in ice, add some water and leave for 3 hours.
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Step 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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Step 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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Step 4Bring brine to a boil, and keep heat on low to keep hot.
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Step 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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Step 6Add sliced cucumbers, cover with brine, wipe top of jar off, screw lids on.
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Step 7Set aside for 24 hours and then check seal. The combination of hot jar, hot brine,and hot lids seals them.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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