Uncle John’s Garlic Dill Pickles

Ingredients

1 quart vinegar
Pickling cukes, as fresh as you can find
garlic
fresh dill
yellow hot peppers or slices of jalapeno

Preparation

1
Pickling cukes – wash thoroughly. Pack in jars, as full as possible.
2
Add 1 yellow hot pepper. (I couldn’t find small enough peppers, so I used slices of jalapeno peppers), 3 cloves garlic and as much fresh dill as possible.
3
Brine mix water, vinegar and pickling salt in a large pot and bring to a boil. (we found this to be enough brine for about 10 pounds of pickling cucumbers. We bought mostly small pickles, which we pickled whole. We also bought a few large pickles, which we sliced before pickling.)
4
Pour hot brine over jars of cukes, etc.. Fill as close to the top as you can and seal.
5
We sealed or processed our packed jars in a boiling water bath for 15 minutes, with at least 2 inches of water above the top of the jars.
6
Store processed jars in a cool, dark place.
7
Pickles should be ready to eat in 14 days.

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About

After years of disappointing batches of pickles, I contacted my uncle to see if he still had the recipe for making the pickles I remember from childhood. I was so thrilled when he promptly responded with "color me surprized..." and this recipe.

It is a splendidly simple recipe. I've added a few comments. Being a lover of tarragon, I also packed some of the jars with tarragon and white onions in place of the dill and garlic -- with wonderful results!!

Yield:

6.0 servings

Added:

Thursday, December 10, 2009 - 5:38pm

Creator:

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