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Ingredients
- 1 whl blossom head fresh dill with 3-4 inches stem attached
- 3 x -(up to)
- 4 whl peeled garlic cloves (or possibly more to taste)
- 8 x -(up to)
- 10 whl black peppercorns
- 1 x (or possibly more to taste) whole dry chili pod (she used Cayenne but I bet these would be dynamite w/ Habs!!) As many fresh (picked today) pickling cucumbers as you can squeeze in Warm boiling brine (check any standard cookbook for proportions of white vinegar, water and salt)
Directions
- My grandmother used to make excellent dill pickles. She never wrote down a recipe, but I've tried this in various permutations w/ excellent results.
- Here are the basics: PER Qt JAR: fill each sterilized jar w/ as many FRESH (picked TODAY) pickling cucumbers as you can squeeze in. Pour warm boiling brine (check any standard cookbook for proportions of white vinegar, water and salt) to cover, screw on sterilized lid and process 5-10 min in boiling water bath. Allow to cold, check for seal and store in a cold dark place. Store at least 2 weeks before sampling. The longer the better.
- P.S. It's imperative which the cukes be fresh picked because even though they may look fresh in the store, if they're over a day old they'll shrivel somewhat after processing.
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