Grandma Marg’s Dill Pickles2012-11-29
- Prep Time: 20m
- Cook Time: 0m
- Ready In: 240:0 h
My Grandma Marg is 89 but still up and at it in the kitchen everyday! Last year she compiled a book for me with her favorite recipes, one of which included her simple and easy taste like “true deli-dill” pickles! There absolutely “DILLICIOUS”.
- 2 Small Baskets of Small to Medium Cucumbers
- 6 Quart Glass Jars
- 3/4 Cups Coarse Canning Salt
- 12 Teaspoons Pickling Spice
- 1 Big Bunch Fresh Dill (flowering kind)
- 6 Cloves Garlic
- 20 Cups Cold Water
First Sterilize your glass jars by rinsing them with boiling water. Then thoroughly wash your cucumbers.
To make the brine, simply add 3/4 cup of coarse canning salt to 20 cups of cold water. Stir until dissolved.
Take one of the quart jars and add 1 teaspoon of pickling spice in the bottom, then add a piece of fresh dill and 1/2 clove of garlic
Time to add cucumbers. Stand them up in the jar. Once you get to the top make sure to have left some space for another layer of 1 teaspoon of pickling spice, dill and 1/2 clove of garlic.
Repeat with remaining jars and ingredients. When all of your jars are full, add the brine. Pour in over the cukes and fill the jar, leaving a cm or two from the top. Firmly twist on the lids!
Place jars on a some paper towel on your kitchen counter away from direct sunlight. Within 24-72 hours pickles should start to get cloudy. This is normal. There might be some over flow (hence the paper towels). Simply wipe the jars with a warm cloth if this happens. Usually every two days I'll give the jars a gentle turn. After 10 days you've got Dillicious Dill Pickles! Enjoy! Store remaining jars under sink or in basement/cold storage.
Photo Credit: Mike, Flickr