Granny made pickles every summer. I learned a lot about cooking from her. She also taught me how to can fresh vegetables, jams and jellies. I loved dill pickles. I use the pickles in potato, tuna, egg, and chicken salad. A lot of love must go into these pickles.
Makes enough to fill one quart jar
So increase ingredients by number of jars you can fill with cucumbers
Ingredients:
- 1/4 cup pickling salt mixed into 1 quart water (brine)
- 2 sprigs fresh dill
- 1/2 teaspoon dill seed
- 1/4 teaspoon mustard seeds
- 3 garlic cloves
- 1 teaspoon pickling salt
- 2 cups vinegar
- 3 cups water
- As many pickling size cucumbers as will fit well packed into a one quart jar
Instructions:
Soak cukes overnight in brine, refrigerated.
Remove from water and wash four times.
Wash canning jars.
Combine the vinegar, salt, sugar and water in a kettle.
Add mustard and dill seeds.
Place over moderate heat and bring slowly to a boil.
Meanwhile, pack the cukes in the jars.
Leave about 1/2 inch at the top.
To each jar add the fresh dill and garlic cloves.
Pour boiling liquid into jars enough to cover cukes but leaving 1/2 inch at the top.
Remove air bubbles.
Wipe jar rims and seal jars.
Pickles will be ready in about one month.