Grannie Lee's Dill Pickles
I got such a great reception with these pickles I have to post them. My daughter in law who is a chemist, asked me if they were hard to do.
When I stopped laughing, I told her they were probably the easiest thing I ever made. I don't put these in a water bath, but I do sterilize the jars.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 7
- dill
- 21 medium cucumbers you don't want seedy ones
- 21 large cloves garlic peeled
- 21 heads and feathery leaves
- 21 medium hot pepper your choice, i like habeneros
- 12 c water
- 4 c white vinegar
- 16 tbsp canning salt do not subsitute, and you can order on line if you have to
- i grow my own and plant in spring because where i
- Carbohydrate 35.8915464286409 g
- Cholesterol 0 mg
- Fat 1.06011 g
- Fiber 4.73564999198914 g
- Protein 6.46587 g
- Saturated Fat 0.343215 g
- Serving Size 1 1 quart (1485g)
- Sodium 11845.3103651115 mg
- Sugar 31.1558964366517 g
- Trans Fat 0.343755 g
- Calories 174 calories
1. Wash cukes,leave in sink, and cover in ice, add some water and leave for 3 hours. 2. Sterilize jars by boiling for 15 minutes. Leave jars in hot water while you pack pickles and remove them one by one to fill. 3. Put lids in small flat fry pan, cover with water and bring to almost a simmer, don't boil, they just have to be hot. 4. Bring brine to a boil, and keep heat on low to keep hot. 5. In each quart jar put 1 to 2 large cloves of garlic, one hot pepper (I like a habenero), and a sprig of dill and a feathery leaf if you have them. 6. Add sliced cucumbers, cover with brine, wipe top of jar off, screw lids on. 7. Set aside for 24 hours and then check seal. The combination of hot jar, hot brine,and hot lids seals them.
