Homespun...... from the Miller Homestead

It's Dill Pickle Time!

{ 12:07, Saturday, August 16, 2008 } { 1 comments } { Link }

Well, it smells like a Dill Pickle Factory in the Miller kitchen... well whole house... today! I'm taking a break from pickles while the first batch is in the canner. Thought I'd share my quick and easy recipe with you. I'll post my delicious bread and butter pickle recipe later, they're already in the cellar.

QUICK DILL PICKLES

(I'm not including basic canning instructions, assuming you know how to wash jars, keep hot,etc )

Cucumbers - I keep small and tiny ones whole, bigger ones slice into spears, even bigger ones cut into slices

4 c water

1 c pickling salt (or sea salt or whatever you have on hand)

8 c vinegar (5% acidity works best - watch store brands, they are weaker)

Dill flowers (1 per jar)

OPTIONAL: a clove of garlic in the bottom of each jar

Wash and slice pickles (if needed) Pack into hot jars (lay jars for spears on their sides, easier to pack)

Boil water, salt and vinegar. Place cucumbers and dill into jars (some put their dill on bottom, some on top. I like to see my dill, so I try to place on the side Pour boiling vinegar solution into jars. Leave 1/2" headroom. Cap and process 10 minutes for quarts.

Follow safe canning practices. Let jars sit for 24 hours after canning. Store in a cool location.

Delicious!

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{ 07:42, Saturday, August 16, 2008 } { Posted by haflinger }
Sounds like my recipe but I don't process... Oh I can smell them from here and they do smell good..
Sister Brenda

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