Dill Pickles for hungry hunters

mommabear

mommabear

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8 Ibs pickling cucumbers

2 bags of ice and a huge plastic container

Your going to ice the cucumbers overnight.( makes them crisp)

Sterilize 7 500 ml jars and lids

Peel at least 7 bulbs of garlic.. yes lot's of garlic!

2 bunches of dill ( buy this or grow it)

Your brine :

8 cups water
6 cups white vinegar ( 5% )
3/4 cups course salt
1/4 cup sugar
2 Tbsp mixed pickling spice ( this is my secret ;) , instead of tieing the spice mix in a cheesecloth I use one of my pantyhose :p Put the spice mix in the cloth ( or pantyhose) and drop in brine , bring to a boil

Add a few cloves of garlic and some dill to your sterilized jars, fill with cucumbers, add brine to the top of jar but do not overfill.
seal with lids. Not too tight!

Place the jars of pickles into a pot of hot water covering them for a 10 minute " hot water bath" , basically gives it a better seal.

4 weeks they will be ready to munch on :dancingbanana:

I'll post of pick of the tools you should have to make the job easier ;)
 
These are the basic tools, and a soup ladle for ladeling the brine into the jars.
Jars with lids can be picked up in almost any grocery store

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do you need to refridgerate them at all or just dry goods storage ??

going to print this out when I get home and whip some up next month when I have some time off....
 
Westicle said:
do you need to refridgerate them at all or just dry goods storage ??

going to print this out when I get home and whip some up next month when I have some time off....
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Hey sweety, dry cool and dark storage and will be ready within a month!

We had burgers tonight with last years pickles, that jar got wolfed down quick!
 
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fogducker said:
cool:D i,ll be down soon to do some grub shopping:D ..is the pepper relish ready yet?
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Anytime hun ;) ( no pepper relish yet)

They will be ready in four weeks FireMachine ;)
 
Tnx Mommabear

My wife makes dills every year and I'm going to give her your recipe.

If you are careful and everything is kept clean they keep at least a year. We have eaten them much.. much older and they were great. Dark and cool is what you need for preserves of any kind.

If some of the guys can't part with their pantyhose they could use a stainless steel teaball available in kitchen stores.

mb
 
OMG! We got into a jar of the pickles we did at the beginning of the month! They are so crisp and garlicky! Perfect! I'm so happy!
 
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