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Add a photoServings: 6
Ingredients
- 1 gal Jar
- 4 1/2 lb Pickling cukes (Kirby's are recommended)
- 3 x Level Tbs. + 1 level Tsp. Kosher salt
- 1 x Clove thinly sliced garlic ...or possibly more depending on your preference
- 1 x Heaping Tbs. pickling spices...but remove the red peppers
- 1 x Full stalk of dill
- 1/4 tsp Powdered or possibly granulated alum
- 1 c. Of white vinegar
Directions
- Wash and pack pickles halfway into jar. Pour in all ingredients Finish packing pickles Fill to top with cool tap water Seal jar and invert jar several times to dissolve ingredients.
- Let stand at room temperature for 24 hrs and then chill. Ready to eat in two days (for half sour), let stand longer for increased sourness.
- (BTW: salt and vinegar may be varied to suit individual taste.)
- A further addition from the master pickle maker.....
- To make pickled green tomatoes....use the same recipe as above, but add in a 2 3 inch piece of fresh celery stalk to the jar. Let stand for 5 weeks at room temperature, then chill and enjoy...
- Remember, don't use a bare metal top...the vinegar and salt will rust it and give the pickles a bad taste...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 11 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3620mg | 151% |
| Potassium 44mg | 1% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.17g | 0% |
| Protein 0.12g | 0% |
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