Recipe by Marg (CaymanDesigns)
When I was a kid, my best friend's mom make these pickles. Everyone in her family was addicted to them. Once my family had tried them, so were we and so she would give them to us as gifts. When I got married my husband loved them too and they were the first thing I ever canned from our garden. They are the best!
Top Review by Green Gravy
you forgot to mention that these would need to be stored in the fridge since the water is diluting the vinegar and wouldn't be acidic enough to guarantee keeping them safe. I couldn't find any grape leaves in the stores here so I used alum to keep them crisp. I used 3 cups water and 3 cups vinegar for 2 quarts and added some garlic in since we love that in pickles. Will have to wait till they set awhile to see how they turned out but thanks for the recipe!
- 8 cloves garlic, divided
- 8 heads fresh dill, divided
- 2 teaspoons powdered alum, divided
- 8 hot peppers, divided
- 24 large grape leaves, divided
- pickling cucumber
- 1 quart vinegar
- 3 quarts water
- 1 cup salt
Directions See How It's Made
- Soak small pickling cucumbers overnight in cold water.
- To each 1-quart jar add: 1 large clove of garlic, 1 head of dill, 1/4 teaspoons Powdered alum, 1 hot pepper, 3 large grape leaves and as many whole or half small cucumbers as will fit.
- Combine ingredients for brine and bring to a boil.
- Pour hot brine over cucumbers in jar, leaving some room for expansion.
- Screw lids on tightly.
- Use a 10 minute hot water bath to seal.
- Allow to sit for 3 months before opening.