Prep 20 mins
Cook 5 mins
This recipe from a friend's family collection is so unlike most dilling recipes and one we enjoy. Use non - reactive containers and pots. (use stainless steel, unchipped enamel/porcelain - be sure your plastic bowls and containers are food grade) I do not process these pickles but you may do so if you wish. If processing I would recommend a 10 minute boiling water bath.
TO EACH QUART
- 3 3⁄4 cups cucumbers (sliced)
- 6 slices onions
- 1 garlic clove (more if desired)
- 4 sprigs dill
BRINE FOR FOUR QUARTS
- 4 cups vinegar
- 1 cup water
- 4 cups sugar
- 1⁄2 cup salt
- Cut cucumbers 4 to an inch.
- In sterilized quart jar put in two sprigs of dill and add 2-3 slices of onion.
- Fill half full of cucumber slices and add small piece of garlic.
- Add 2-3 slices of onion and cucumber slices to fill.
- Add another small piece of garlic and 2 sprigs dill.
- Mix and bring brine to boiling point, simmer until clear, pour over hot and seal.
darlene had this recipe THANK YOU for posting her instructions were a little scetchy lo l she uses 1/3 cup of salt because she says they are to salty she doesnt cook either and doesnt add garlic
GORGEOUS! We LOVE our dill pickles in this house! I made these at the beginning of December to be ready for Christmas and the New Year, and due to that fact, the colour faded a little - sorry about that! HOWEVER, the taste was authentic and amazingl - a VERY good technique for dill pickles, and I make them regularly, so I should know! LOL! I served these throughout the Festive Period with salmon, cold cuts of ham and turkey and cheese.........they have all gone now, and I just had enough left to take a couple of photos today! Made for the 12 Days of Christmas recipe swap - many thanks Gerry! FT:-)