I love Pickles!.But I was never that crazy about home canned ones ,cause it seemed more times then not the texture would be soft,and mushy. So i ended up just buying the little gherkin dill pickles at the grocery store. Then one day I was talking to my mom on the phone and she told me she came across this pickle recipe that I should try called No Canning Dill Pickles-I did and fell in love with the recipe-they are the Crunchiest Homemade pickles I've ever eaten! Whenever I serve them my husband proudly tell our guest "my wife made these,how do you like how crunchy they are?!" which makes me very happy! :) So I want to share the recipe with you!
No Canning Dill Pickles
1 head(or sprig) of Dill
1Garlic Clove
1/4 t. Alum
Put in bottom of 20 pint jars then,
Wash and slice (i do about 1/2" or just a little less) 10 pounds of Cucumbers ( I buy the smallest that I can get (about 3-4") put in Jars.
Top then with an additional
1 garlic clove
1 small sprig of Dill
Bring to Boil
1 1/2 quart Vinegar( I use apple cider vinegar)
4 1/2 quart Water
1 1/2 cup Salt
Keep mixture boiling while you fill a jar (one at a time),wipe off rim of jar -top with a canning flat*, screw on lid and flip over to let seal.
*Boil jar flats and keep them simmering while you fill each jar!
Yield 20 Pints
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