It seems we are always looking for the perfect recipes when we are canning. Last year I made a bunch of pickles and while our bread and butters are spot on, our dills were not exactly what we were looking for. A family friend shared some with us of hers that she made and they are great. They remind me of the Clausen Dills you can buy in the grocery store cold.
Here is the recipe
Use freshly picked cucumbers and wash them using a stiff brush. Cut off both ends then cut them in half or quarters. Small cucumbers can be left whole.
For each jar of pickles you will need:
1/2 tsp alum
2 to 3 medium cloves of garlic
2 to 3 heads fresh dill
1/2 to 1 red small hot chil pepper (dried one)
Put one clove garlic and one head of dill in bottom of the jar. Then put cut pickles into the jar. Then top the pickles with dill, garlic and alum on top of the cucumbers.
Bring to a boil and pour over cucumbers:
3 quarts water
1 quart apple cider vinegar
1 cup "pickling" salt
This will make enough brine for 6 quarts.
Cap each jar as soon as you pour boiling brine over cucumbers.
Brine will keep in the refrigerator if you have some left but must be used within the next 2 weeks.
I am not on the hunt for a recipe for Vlasic or Gedney style pickles to please the other little miss, and a good sweet pickle recipe for the man of the house! If ya have one to share I would love it!