My cucumber plants have started producing bountiful bunches of cucumbers. There's not much to do with them but pickle and can them. I use a recipe that is a family favorite that is passed on from my Uncle's mother. These pickles have a bit of a kick but are awesome in Bloody Mary's, on a relish tray, on a hamburger hot off the grill, or just right out of the jar.
Peg's Spicy Dill Pickles Recipe
5 cups of water
5 cups of white vinegar
1/2 cup of pickling salt
Bring this to a boil
In each jar add:
a clump of dill (I grow my own in the garden)
1/2 tsp of mustard seed
1/4 tsp of minced garlic
1/4 red pepper flakes (for just a little kick)
Fill each jar with the hot liquid and seal. Makes 8 pints.
how much dill would you say you use? I have dried dill like what you buy in the store. thanks!
ReplyDeleteI would use 1/2 tsp of dried dill.
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