Charlie brought me a bunch of pickles tonite.. some canning salt, white vinegar, and 2 boxes of quart jars.. He had ulterior motives..
I went up to the garden and snipped a bunch of dill to make these pickles taste as good as they look. This recipe is simple, but the drawback is that the pickles are ready in about 2 weeks.. and after about 6 weeks, they tend to soften and become 'strong'.. but the really wonderful flavor of a crock pickle in a jar makes me want these rather than a longer lasting one. So, whole pickles, slices and strips .. and chunks and halves.. all go into the jars for a tasty treat in September.
the brine:
3 qt water
1 qt white vinegar
2/3 c (scant) pickling salt
boil for 5 minutes and pour over the clean pickles in jars with a sprig of dill
We have been known to make garlic dills this way too.. by the gallon.
1 comment:
Ahhhhhhhh... Just the other day I was thinking about how you used to can so so so many pickles. Looks lovely!
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