Ingredients
- 12 clove garlic
- 12 slices horseradish, about 1 inch rounds
- 12 whole black pepper corns
- 3 bay leaves, halved
- 12 small red peppers, thai peppers are good
- 6 handfuls fresh dill, heads, fronds, skinny stems, chopped
- 6 fresh grape leaves
- 2 cups water
- 2 cups vinegar
- ½ cup pickling salt
- ½ cup sugar
- 2 tablespoon pickling spice
- ½ teaspoon alum
Directions
1. In sterile quart jars, place 2 cloves garlic, 2 slices horseradish, 2 whole black pepper corns 2 small hot red peppers, 1/2 bay leaf and a handfull of coarsely chopped dill. |
2. Start packing jar with large cucumbers, then surround with smaller cucumbers. Pack tightly. |
3. Bring remaining ingredients to a boil and boil for at least 5 minutes, then add 1/2 tsp alum. |
4. Pour hot pickling liquid into jars and put on sterilized lids. Do not twist rings tightly, best to tighten down then back off a bit. Boil jars until small bubbles begin to appear in the pickle jars. Covering the pot may cook them too fast. |
5. Let cool, check for seal, tighten screw lid. Store for 1 month before eating. |
Categories
Dill, pickles
Dill, pickles
Keywords
Dill pickles
Dill pickles
Dill Pickles. To import, drag image to your MacGourmet recipe box.
