Ingredients
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2
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1
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1 - 2
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Directions
No-vinegar Dill Pickles, Posted in response to a request for dill pickles made without vinegar This recipe is per quart; make as many quarts as you like These are excellent, and very easy to make The hardest part about making pickles is scrubbing the cucumbers, and I’m not kidding I prefer fairly small pickling cucumbers, and pay a premium to get them Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good When you have scrubbed every last blessed cucumber, rinse them again Now you are ready to start – or maybe two-thirds done , How long before they are ready I have them in a dark place and tasted them after 4 days and they don’t taste very nice and are soft (used firm cucumbers) ?, Can this recipe be done as a refrigerator pickle?
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Steps
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1
Done
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Put the Quart Jar (s) in a Large Pot, Cover and Bring to a Boil. |
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2
Done
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Boil Them For 10 Minutes. |
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3
Done
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Remove and Empty Them. |
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4
Done
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Put the Salt, Spices and Garlic in the Bottom of a Sterilized Quart Jar. |
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5
Done
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the Amount Listed Is For One Jar. |
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6
Done
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Add a Little Water to Dissolve the Salt. |
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7
Done
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Pack- I Say Pack! |
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8
Done
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'-With Cucumbers and a Couple Heads of Dill, as Tightly as Possible, Without Breaking the Cucumbers. |
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9
Done
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Leave a Little Headroom. |
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10
Done
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Fill Up With Water, Leaving 1" Headroom at the Top. |
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11
Done
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Cap Lightly For 24 Hours, Then Tighten and Store For 6 Weeks in a Cool Dark Place. |
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12
Done
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Use Sterilized Lids and Rings to Cap. |
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13
Done
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(boil Both For 5 Minutes.). |
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14
Done
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Place on Newspaper in Case They Leak While Fermenting. |
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15
Done
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Store in a Cool Dark Spot- a Basement Is Ideal. |
