Randi's Dill Pickles
"From Randi's family recipe book. Very easy!"
- Ready In:
- 48hrs 30mins
- Ingredients:
- 9
- Yields:
-
4 qhalf quart
ingredients
- 10 cucumbers, sliced longwise
- 1 large onion, sliced in rings
- 4 -6 garlic cloves
- 5 dill, heads
- 1 tablespoon mustard seeds
- 2 cups white vinegar
- 6 cups water
- 1⁄2 cup salt
- 1 gallon glass container
directions
- Wash the cucumbers and remove any stems.
- Cut ends off, cut to hot dog condiment size.
- Bring the white vinegar, water, salt and garlic cloves to a boil. Boil for 2 minutes.
- Add dill, mustard seeds and cover pickles with brine. Let sit uncovered on counter for 2 days. Stir occasionally. (Can SUB dry mustard 2T and or dry dill 4T).
- Fish out the garlic cloves, onion rings and dill with a slotted spoon, add equally into each jar while the brine cools slightly.
- Pour the hot brine into the jars and seal.
- Process hot bath or store in Refrigerator.
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!
