Tuesday, July 23, 2013

Arlene's Dill Pickle Recipe

Arlene’s Dill Pickle Recipe – Makes about 7 – 1 litre jars 18 cups of water (spring water works best, if possible) 1 cup of white vinegar 1 cup of coarse pickling salt ½ cup of white sugar cloves of garlic bay leaves fresh dill seed pickling cucumbers Wash cucumbers and prick them a couple of times with a fork to prevent them from exploding. Bring water, vinegar, salt & sugar to a boil to make the brine. Pack jars with cucumbers, 1 clove of garlic, 1 bay leaf and a sprig of dill. Fill brine to the top of the jar. Seal. Store for 2 weeks before use. I found using spring water makes them last longer and they’re clearer and crisper. Store in a cool spot.
Posted by Tammy Jensen at 12:00 AM 0 Comments