1 hr 10 mins
Marg (CaymanDesigns)'s Note:
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!
My Private Note
Units: US | Metric
- 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
- 1Soak small pickling cucumbers overnight in cold water.
- 2To 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.
- 3Combine ingredients for brine and bring to a boil.
- 4Pour hot brine over cucumbers in jar, leaving some room for expansion.
- 5Screw lids on tightly.
- 6Use a 10 minute hot water bath to seal.
- 7Allow to sit for 3 months before opening.
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Nutritional Facts for Addictive Dill Pickles
Serving Size: 1 (6874 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 250.9
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 22718.9 mg
- Total Carbohydrate 40.4 g
- Dietary Fiber 0.7 g
- Sugars 2.3 g
- Protein 13.9 g
The following items or measurements are not included: