Great , Crispy, Dill Pickles, Ready to Eat in 2 Days
"The pickles are very crispy"
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
10 Qts
ingredients
- 10 lbs pickles, scrubed
- 1 bunch fresh dill
- 1⁄2 cup mustard seeds
- 30 peppercorns
- 15 fresh garlic cloves
- 25 tablespoons pickling salt
- 1 cup vinegar
directions
- Bring to boil 4 to 5 quarts water.
- add 2 1/2 TLB pickling salt per quart.
- and 1 cup vinager.
- let cool.
- In clean quart jars add
- 1 tsp muster seed.
- 3 peppercorns.
- 1-2 cloves garlic sliced or choped.
- 1-2 spigs dill.
- Quarter the pickles and fill jars.
- Pour water mixture to top of jars and place in refrig.
- Ready to eat in two days.
- Will keep up to 2 months in refrig.
- very crispy.
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RECIPE SUBMITTED BY
I enjoy cooking and canning.
Also carving fruits and vegetables
Been doing a lot of beer can chicken on the grill this year.
My Birthday is in August and I always take at least a week off to can
Pasta sauce, salsa, stewed tomatos, pickles,
pickled string beans, and pickled green tomatos
