Oct 27, 2007 Posted in Preserving, Recipes

Dill Pickles

 

My brother Lee’s army buddy, Dick Down from Myrtle Point, Oregon shared his mother’s recipe. Green beans may be processed in the same way. They are good any time, but especially good in Bloody Marys.

In each jar:
1 clove garlic
½ t alum
sprig fresh dill
1 cayenne pepper, optional
medium size pickling cucumbers

 

Brine:
1 c apple cider vinegar
4 c water
¼ c salt

Wash and sterilize wide mouth quart canning jars. Boil the two part lids. Place the garlic, alum, dill, cucumbers and optional peppers in each jar. Put all of the brine liquids in a pot on the stove and bring to a boil. It’s better to have more than you need than not enough. Pour the brine over the pickles, wipe the rims of the jars with a clean cloth, place the lids tightly on the jars. Work rapidly so the hot liquids seal the jars as they cool. Let sit for at least four weeks before opening.