Dill Pickles
Danielle Holmes
Can a whole bunch at the end of the summer and they will last all winter long!
ingredients
- 8 4 inch pickles
- 1/2 cups pickling salt
- 5 1/2 cups distilled white vinegar
- 6 cups water
- 28 heads fresh dill
- 56 peppercorns
- Jar of bay leaf
- Cloves of garlic
- Hot red peppers (optional)
- Mustard seed
directions
- 1
Combine slat vinegar and water heat to boiling. Pack pickles into clean jars. Add 2 heads of dill and 8 peppercorn, 2 bay leaves, 2 cloves of garlic, 2 slices red pepper and 1 tsp mustard seed to each jar. Pour vinegar solution over pickles leaving 1/2 inch head room. Make sure vinegar solution covers pickles. Cap each jar and process 10 minutes in boiling bath.
- 2
Make 1 batch of 7 quarts
- 3
Let sit 4-6 weeks to cure
Source: Danielle Holmes
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