Thursday, September 1, 2011


My first attempt at pickles, in a few weeks we will find out how good they are! I have very fond memories of my Grandpa's pickles, and this is the same recipe. High standard to compare to though, especially in memory :-)

Grandpa's dill pickled cucumbers:
Use small fresh cucumbers. Prick the skins with a fork a few times.
Pack into quart jars. Add 1 head of dill chopped, 1 TB. mixed pickling spices, 2 tsp. non-iodized salt, 2 cloves of garlic, and 1/2 cup cider vinegar. Add cold water to fill the jar. Tighten the lid and shake a bit, then loosen slightly. Place on folded newspapers as they may run over while fermenting. Every few days tighten the lid and shake, then loosen lid. After 2 weeks you can tighten the lids and put them away.

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