Big Guy
08-26-2009, 01:26 PM
Pick some dill
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills004.jpg
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills005.jpg
Pick some cukes
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills001.jpg
assemble all your ingredients
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills006.jpg
put some dill and garlic in your sterilized jars
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills007.jpg
pack in the cukes
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills008.jpg
pour in the boiling brine and seal. There you are 11 and 1/2 gallons of dills
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills009.jpg
the recipe note I did a 9X batch in the pics.
Dill Pickles
6 Qt. basket dill cucumbers, washed.
Dill weed
Garlic cloves
Pickling salt
Vinegar
Calcium chloride
Ice
Grape leaves
Brine
2 cups vinegar
10 cups water
3/4 cup salt
1 tsp. calcium chloride
1 tsp Tumeric
Soak the cucumbers in ice water for at least 2 hrs but not longer than 6.
Place a bunch of dill in a quart jar, and a clove of garlic.
Pack in the cucumbers. Top with more dill weed, another garlic clove .
Fill jar with boiling brine, top with a grape leaf and seal. Let sit for 8 weeks before using.
Yield = 6 Qt. jars
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills004.jpg
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills005.jpg
Pick some cukes
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills001.jpg
assemble all your ingredients
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills006.jpg
put some dill and garlic in your sterilized jars
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills007.jpg
pack in the cukes
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills008.jpg
pour in the boiling brine and seal. There you are 11 and 1/2 gallons of dills
http://i35.photobucket.com/albums/d162/Big-Guy01/Dills009.jpg
the recipe note I did a 9X batch in the pics.
Dill Pickles
6 Qt. basket dill cucumbers, washed.
Dill weed
Garlic cloves
Pickling salt
Vinegar
Calcium chloride
Ice
Grape leaves
Brine
2 cups vinegar
10 cups water
3/4 cup salt
1 tsp. calcium chloride
1 tsp Tumeric
Soak the cucumbers in ice water for at least 2 hrs but not longer than 6.
Place a bunch of dill in a quart jar, and a clove of garlic.
Pack in the cucumbers. Top with more dill weed, another garlic clove .
Fill jar with boiling brine, top with a grape leaf and seal. Let sit for 8 weeks before using.
Yield = 6 Qt. jars