Grandma Marg’s Dill Pickles

2012-11-29
  • Average Rating: (0 / 5)
  • 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”.

Ingredients

  • 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

Method

Step 1

First Sterilize your glass jars by rinsing them with boiling water. Then thoroughly wash your cucumbers.

Step 2

To make the brine, simply add 3/4 cup of coarse canning salt to 20 cups of cold water. Stir until dissolved.

Step 3

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

Step 4

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.

Step 5

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!

Step 6

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


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