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Wednesday, June 11, 2008

Quick Dill Pickles

Gardening season is upon us. Soon there will be enough cucumbers in the garden that I thought a good pickle recipe was in order.


3 quarts water
1 cup salt
1 quart cider vinegar
1 head dill for each jar
1 garlic clove for each jar
cucumbers


Bring water, salt and vinegar to boil in big pot. Cut and slice cucumbers into spears or rounds. Place in clean jars. Add dill and garlic to jars. Use some kind of dipper to scoop up enough liquid for each jar to pour over cucumbers, dill and garlic.


Jars and lids need to be heated in boiling water for a few minutes so you will get a good “seal” when closing. Jars must be proper canning jars such as Kerr or Ball brand. You may use these jars if left over from last pickling session, but you need to purchase new lids and rims.


After sealing, immediately cover the pickle jars with a towel so they will not cool off too quickly. You will be able to hear the lid pop. This means they have sealed properly.


Let the pickles set for at least seven days before eating.


This is one of Mildred's recipes. One summer Ann and I made so many quarts of these we thought we were dreaming about pickles. But they disappeared quickly. Everyone likes them (if they like dill pickles)! Try them. They are not as difficult to make as it sounds!

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