D Klement

Dill pickles

5 cups water (preferably non chlorinated bottled water )
1/2 cup cider vinegar
1/4 cup pickling/kosher or sea salt
1 tablespoon brown sugar
8 grape leaves (optional I've never used them )
2 quarts small cucumbers ( I've used large ones sliced )
8 heads and stems of fresh dill
2 cloves of garlic crushed ( I put one clove in each jar )
2 tsp. horseradish (1/2 tsp. for each jar )
2 tsp. mustard seeds (1/2 tsp. for each jar )

Have 4 quart jars and their lids sterilized ready to go.
Wash all the cucumbers and cut lengthways in half (or quarters if large
)

make a brine of the water, vinegar, salt, sugar by boiling them together
.. keep hot.

Line jar with grape leaves if using them.
Place mustard seed, garlic and horseradish in the bottom of the jars
and fill jars with cucumbers leaving room for 2 heads of dill in each
jar. I crush up the dill into a compact ball so I can get more cucumbers
in ;-)

Bring brine back to the boil.
Pour hot boiling brine over the cucumbers and seal immediately ( I have
hot water bathed mine for 10 minutes but it makes the pickles softer ...
use your own judgement but just sealing them right away has never given
me a bad/spoiled jar of pickles).

Put away in a dark place for 5-6 weeks before indulging.

I've done 36 quarts in an afternoon on my own. Now with the MS I have to
conscript some help ;-)

Buzz

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The Klement Family "Education is what survives when
Darryl, Debbie, what has been learned has been
Kathleen, Nathan & forgotten"
Samantha B.F. Skinner in "New Scientist".
e-mail- klement@...
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