Recipe by Debber
Years ago, our family received a jar of these as a house-warming gift when we moved. My five brothers and I made very short work of that jar--we loved 'em! My mother has made several hundred gallons of these over the years. And I still make at least one gallon every summer....and a few times I've even "canned" them (transferred to quart jars or left in the gallon jar) after they've gotten their sun-tan. They keep for MONTHS in the back of the fridge, or for longer if you "can" them. My folks refer to these as "Gramma Smart Pickles" --after the little old lady who lived next door in Eagle, Wisconsin.
Top Review by Krista Smith
I was a little unsure of these when I opened them up and tried them. They were yummy but not crunchy like everyone was saying and I was sure I did something wrong. Duh. Put them in the fridge and they were just as yummy as everyone was saying. My 'brine' turned cloudy and I have some garlic cloves that turned blue (yes, blue! I have no idea!!) but still yummy! I'm moving the current batch to smaller jars and letting the CSA know I'm ready for more cukes!
- fresh dill, heads & stems bug-free
- garlic clove (optional)
- cucumber, washed & scrubbed
- 1 cup white vinegar
- 1⁄2 cup salt, scant
Directions See How It's Made
- In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
- Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
- Add vinegar and salt to the top of the jar; fill with cold tap water.
- Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
- Give the jar a few good shakes to distribute the salt.
- Set in a sunny spot outside for four days; mark the calendar with the "due date."
- Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
- Chill and eat.
- IDEA: Add green or red pepper slices along with the dill for a taste explosion!
- SUGGESTION: When scrubbing the fresh cukes, sort-as-you-go into piles of uniform size. This makes filling the jar go much quicker--looks prettier too.