My Grandma Delight taught my Mom to make dill pickles about 30 years ago. I've always enjoyed them and I was finally able to plan a trip to Seattle last month so I could watch and learn to make them myself. I almost planned this trip too late; my Mom had to scour the area and local farm stands for pickling cucumbers. She was able to track down a small amount so we could make up a batch.
Wash your jars in the dishwasher
If you have a large amount of cucumbers to pickle, wash in the washing machine on gentle; of course don't let it go to the spin cycle.
Bring the first three ingredients to a boil
Fresh ingredients: pickling cucumbers, garlic & dill
While you're waiting for your brine to come to a boil stuff your jars with a sprig of dill, garlic clove, and Cucumbers - stuff as many in cucumbers in as you can fit.
In a small pan bring a couple cups of water to a boil and place your canning lids in while you are filling the jars with brine.
Be sure the cucumbers are completely covered with the brine then add a pinch of alum to each jar. Place a hot canning lid on your jar and then secure the canning ring on each jar.
Store your pickles for three months - somewhere the room temp doesn't fluctuate too much.
Of course be sure to enjoy a Bloody Mary & the company of your friends while making.
Enjoy!
xxoo
VandyCakes
