GRANDMA'S OLD FASHIONED DILL PICKLES - from the kitchen of Shari
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt
- garlic
- vinegar
- cucumbers pickling variety
- dill fresh
- Carbohydrate 0.4208275 g
- Cholesterol 0 mg
- Fat 0.01922 g
- Fiber 0.0645624982714653 g
- Protein 0.0939625 g
- Saturated Fat 0.0022705 g
- Serving Size 1 1 recipe (7g)
- Sodium 1.091625 mg
- Sugar 0.356265001728535 g
- Trans Fat 0.003010375 g
- Calories 3 calories
Adjust quantity to suit your needs. The water to vinegar ratio is: 1 1/2 cups water to 1/2 cup vinegar. For every 1/2 cup vinegar, use 1 tablespoon salt. To begin, scrubb cucumbers well. You can make these whole, sliced or quartered longways. Make sure your canning jars are cleaned and sanitized as well as the lids. Pack well-scrubbed cucumbers into jars. Add a spring of dill and a clove of garlic to each jar on top. Mix vinegar and water and salt mixture and bring to a rolling boil. Pour hot liquid over pickles and seal. These will be ready to eat in about 3 months. For a variation, you can add a pepper of your choice to each jar. My grandmother made these for the entire family as long as she was able and passed the recipe down to me to continue the tradition. They are truly the old fashioned dill pickles and are wonderful.
