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Makes about 5 quarts, using about a pound of dills per quart.
(Oh, andwe always used pickles straight out of our garden).
Brine: 3 quarts boiling water
2 cups white vinegar
1/2 cup coarse salt
1 teaspoon alum
Wash dills in hot water. Soak overnight in cold water (use ice orplace in refrigerator).Bring water to a boil and add rest of ingredients. Boil until dissolved.Sterilize canning jars. While still hot, arrange dills in jars, alongwith several cloves of garlic, a couple of dried red peppers and 2 or 3 bay leaves (grape leaves also work very well). Oh, and you canthrow in some horseradish if you like as well according to her notes,although I'm not sure in what form you would add it.Pour the brine over the dills, then close up the jars. The picklesneed to sit for about 2 weeks before they are ready,
(Oh, andwe always used pickles straight out of our garden).
Brine: 3 quarts boiling water
2 cups white vinegar
1/2 cup coarse salt
1 teaspoon alum
Wash dills in hot water. Soak overnight in cold water (use ice orplace in refrigerator).Bring water to a boil and add rest of ingredients. Boil until dissolved.Sterilize canning jars. While still hot, arrange dills in jars, alongwith several cloves of garlic, a couple of dried red peppers and 2 or 3 bay leaves (grape leaves also work very well). Oh, and you canthrow in some horseradish if you like as well according to her notes,although I'm not sure in what form you would add it.Pour the brine over the dills, then close up the jars. The picklesneed to sit for about 2 weeks before they are ready,
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