Thank you Mom for sharing your pickle recipe. Love you!
There is NOTHING like a homemade pickle. Store-bought pickles just don’t cut it. I ran out of my stored homemade pickles a couple of months ago, but didn’t think I would have the chance to bottle more this summer. Luckily someone from town had some extra that they were willing to share.
Ingredients:
Freshly picked Cucumbers (6 lbs)
Dill
Garlic
3 quarts vinegar
3/4 cup canning salt
3/4 tsp alum
1. Prepare your clean jars by putting some of your dill in each. You need a couple of sticks along with a good amount of seeds (probably about a tsp).
2. Prepare your cucumbers by washing and scrubbing them to get the dirt and prickles off. Then put them into your jars. Once your jars are full you can put one or two cloves of garlic in each.
3. Boil your water along with the vinegar, salt (Canning salt helps your pickles stay crisp), and alum. Pour over the top of your cucumbers. Wipe the lips of your jars and put your prepared lids on.
4. Process for 20 minutes.
Pickles need to sit for 6-8 weeks so they can absorb the flavor. It will be worth the wait!
*Prepare your lids by washing. Then put them in a pot of water that never quite reaches boiling. They need to be in there long enough to get hot to the touch. 3-5 minutes should do it.
You will probably also need to make extra water.You could cut it into 3rds pretty easily. You will need at least one batch of water for about 7 quarts of pickles. It will depend on how well you pack your cucumbers in there.
Kelli! I love you! I didn't know that you had a food blog, I totally would have been following it earlier! Thank you so much for posting your momma's pickles… I have very fond memories of eating them in our old apartment… yum. I even planted cucumbers in my parents garden just so I could try making my own!
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