Grannie Lee's Dill Pickles
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.
- 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
- 4 c
- white vinegar
- 16 Tbsp
- canning salt, do not subsitute, and you can order on line if you have to
- 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
- 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.