Elaine: Homemade Pickles
HOMEMADE PICKLES
by Elaine Gottschall
4 1-quart-size Mason jars
4 quarts cucumbers (3-5 inches long–about 4 lb. or 32-36 cucumbers)
fresh dill
6 tablespoons pickling salt (not iodized and not cattle salt) Ask the grocer for SPECIFIC SALT FOR PICKLING
2 cups white vinegar. It must be pickling vinegar (7% acetic acid whereas most white vinegar is 5%) USE 7% pickling vinegar.
6 cups water
garlic (optional)
Instructions
1. Wash cucumbers and soak overnight in cold water.
2. Drain.
3. Places pieces of dill in the bottom of clean jar. Pack cucumbers into jars and place more dill on top. I usually put in 2 cloves of fresh garlic sliced.
4. Combine salt, vinegar and water, bring to a boil and pour hot liquid over cucumbers.
5. Seal and let stand in a cool place at least 6 weeks before using.
This entry was posted on Friday, August 21st, 2009 at 12:40 pm and is filed under Elaine's Posts, Recipes & Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
