I need a great dill pickle recipe

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My husband takes dill pickle slices on his sandwich everyday and I would sure like a great pickle recipe. I have lots of jars and ect. I thank you for your time and recipe! Pam

-- Pam (Harshhaus@aol.com), August 24, 2000

Answers

Having posted a similar question a few months ago, I rec'd good info from Lesley, Tracy, and others. Look under "How can I make CRUNCHY Dill Pickles?" in the Country Kitchen archives. Based upon their input, I experimented this year, and have a couple of recipes that I think are outstanding. I'll send them to you, or post hereon, if you desire. GL!

-- Brad (Homefixer@SacoRiver.net), August 24, 2000.

For pickling theres only one place to go:

www.picklnet.com !!!

-- kp (kp@picklnet.com), July 05, 2001.


oops I mean picklenet. com (not picklnet)

-- kp (kp@picklenet.com), July 05, 2001.

I was raised a "city girl" even though I was from Tennessee. I had nevered grown or canned anything before I married at 18. My husband on the other hand was from Ohio and he was farming people, and his mother canned everything. I was determined to give him what he grew up having, so I proceeded to learn what I could. Fortunately for me we had friends from the mountains of east Tennessee, who taught me everything I needed to know about canning and preserving food. This wonderful mountain lady taught me the very best recipe for dill pickles, which I will share with you: You must start with the freshest pickles, and they should be no longer than your little finger. Boston Pickling variety is the best if you are growing your own or can come by them at your local farmer's market.

Susan's Dill Pickles

3/4 c salt (pickling salt) 3 qt. distilled or purified water (not tap water or they will be soft) dill weed or yellow dill heads garlic hot pepper (optional) alum (only if you pickles are larger than 4 inches) cucumers**

start bringing to a boil a hot water bath processing kettle-having enough water to cover the jars when added to the kettle.

Start heating the sald, vinegar and the water, bring it slowly to a boil. Keep slightly boiling while proceeding as follows: Wash and sterlize you jars (pints or quarts) Place a couple of head of dill and add 2 cloves of garlic in the bottom of each jar. Start placing cucmbers into the jars, pack as many as possible. If you want to add hot peppers to the jars, prick two or three times before adding.

have your jar lide and rings in a pan with very warm water.

Pour the boiling vinegar solution over the cumcmbers int eh jars, and place hot lids and rings onto the jar. Place the jars in the canner, making sure th jars are covered by at least two inches of water. Bring water back to a boild and process pints for 10 minutes and quarts for 15 minutes. Remove from water and p0lace on a tower on counter to seal.

**Very small cucumbers are excellent for this recipe. I only use ones that are 3-4" long. Make sure and wash the cucumbers well and with a knife remove about 1/16" piece from the blossom end of the cumcuber. Larger cucumbers can be used if they are sliced or quartered, but they; will not be as crisp as the smaller ones.

-- Susan Millward (millwardjl@aol.com), April 24, 2002.


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