3 pounds of cleaned pickling cucumbers
1 quart vinegar
3 quarts water
1 cup pickling salt
fresh dill
12 peeled fresh garlic cloves
1. Clean and sanitize your quart jars for pickling
2. Fill a pan with 5 inches of water and bring to boil
3. In a large stockpot add the vinegar, salt and water. Bring to a boil
4. Place your dill, garlic and then cucmbers in the jars. Make sure nothing is above the neck.
5. Once the brine has come to a boil, shut off. Fill each jar with brine to the neck. Should cover everything nicely.
6. Take a towel and dry the rim of each jar
7. Place seals in hot water for about a minute to 2 minutes. Hot seal, seals the best!
8. Pull the seals out of hot water and place on dry rims of jars.
9. Twist the rings on so that it will hold tight and seal.
10. Turn the jar upside down and place into pan with hot water for 3 minutes. Make sure heat isnt on high, should be medium.
11. Take jar out of water carefully!!!! IT WILL BE HOT!!! and place upright and do that with every jar.
12. After all jars seals are sucked down and sealed, (You may have to repeat the method above twice) or you can just use your canning device to seal jars, Take them outside and sit in sun for 7 days! That's why they are called sun dills.
13. Bring them inside and place in cupboard until ready to chowdown.
***My grampa would store them in the cellar for 3 months, but they are just as good after a week. I personally left them in the dark store room for 2 weeks and they were tasty!***
1 quart vinegar
3 quarts water
1 cup pickling salt
fresh dill
12 peeled fresh garlic cloves
1. Clean and sanitize your quart jars for pickling
2. Fill a pan with 5 inches of water and bring to boil
3. In a large stockpot add the vinegar, salt and water. Bring to a boil
4. Place your dill, garlic and then cucmbers in the jars. Make sure nothing is above the neck.
5. Once the brine has come to a boil, shut off. Fill each jar with brine to the neck. Should cover everything nicely.
6. Take a towel and dry the rim of each jar
7. Place seals in hot water for about a minute to 2 minutes. Hot seal, seals the best!
8. Pull the seals out of hot water and place on dry rims of jars.
9. Twist the rings on so that it will hold tight and seal.
10. Turn the jar upside down and place into pan with hot water for 3 minutes. Make sure heat isnt on high, should be medium.
11. Take jar out of water carefully!!!! IT WILL BE HOT!!! and place upright and do that with every jar.
12. After all jars seals are sucked down and sealed, (You may have to repeat the method above twice) or you can just use your canning device to seal jars, Take them outside and sit in sun for 7 days! That's why they are called sun dills.
13. Bring them inside and place in cupboard until ready to chowdown.
***My grampa would store them in the cellar for 3 months, but they are just as good after a week. I personally left them in the dark store room for 2 weeks and they were tasty!***
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