Growing up, my grandmother’s homemade dill pickles were one of my favorite treats. They always adorned our holiday table. I remember unscrewing the lid of the large jar to reach my fingers in; deftly selecting a few crisp rounds. A refreshing accompaniment to any meal - great for picnics too!
1 quart white vinegar
3 quarts water
½ - ¾ cup salt
4 oz. fresh dill weed
2 teaspoons pickling spice
6 cloves garlic
7-8 pickling cucumbers
Bring vinegar, water and salt to a boil; simmer 5 minutes. Cool completely.
On the bottom of a 1-gallon glass jar, add garlic cloves, pickling spice and 2 oz. dill weed. Wash cucumbers and slice in rounds. Add cucumbers to jar and then pour cooled vinegar mixture over. Place 2 oz. dill on top.
Lid the jar and refrigerate for 4 days.
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