Wanda's "to Try" Dill Pickles
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
14 quarts
- Serves:
- 48
ingredients
- 50 -60 cucumbers (either small, whole ones or bigger ones cut into spears)
- 14 garlic cloves
- 14 heads dill
- 14 14 chili peppers or 14 crushed red pepper flakes
- 1⁄2 cup pickling salt, not table salt
- 5 1⁄2 cups distilled white vinegar
- 6 cups water
directions
- Bring vinegar, water, salt and garlic to a boil.
- Meanwhile, scrub cukes.
- Pack them into clean jars.
- Place a head or two of dill on top of the cukes. I like a lot of dill. Can use more.
- Remove the garlic from the brine and place one or two in each jar.
- Place one pepper in each jar and if you like hotter pickles add 1-2 T crushed red pepper flakes to each jar.
- Pour liquid into each jar to within 1 inch of top, making sure all cukes are covered.
- Wipe off rim and tightly screw on lid and ring ( I usually have these in a pan of boiling hot water before I use them).
- Have the oven preheated to 250 degrees with a cookie sheet on low shelf.
- Carefully place the jars on the cookie sheet.
- Leave in oven for 20 minutes.
- Take out and set in a place away from drafts and leave sit for 24 hours before moving to a cool dry place.
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RECIPE SUBMITTED BY
55tbird
United States