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Monday, October 24, 2011

Easy Blue Ribbon Garlic Dill Pickles

UPDATE: 7/6/2012
I'm linking this post to

Laura Williams' Musings


Ok y'all, this is a family secret recipe. We will have to employ special spy techniques in order for me to get away with this but... I'm just kidding. Although Preacher's Aunt B might not be too happy I'm giving away her secret, I'm excited to share it with you because its less work for the home canner like ourselves. Bless you B. And anyway, she doesn't read my blog and I won't tell if you won't ...deal? (plus there are similar recipes online lol).
Here's the drill: wash and prepare your jars, lids and cukes.
Next, fill a pot with:
1 qt vinegar
3 qts water
1 cup canning salt
Get it on the stove to boil.

While that is boiling, get to slicing. I do chips mostly but Aunt B does spears.


Peel some garlic. 1 clove for each quart.

Fill jars with cukes, garlic and a sprig of dill. Aunt B also uses a grape leaf but I didn't have any and they are not vitally important.

Spoon your boiling mixture into jars and let sit til cool.

Then pour "juice" back into the pot (be careful and don't dump your cukes and other goodies). Bring to a boil again.
Add 1/8 tsp alum to each jar (I was using 1/2 gallon jars here so I used 1/4 tsp). Then fill again with boiling mixture. Seal with a new hot lid and ring and you're done. No need to water bathe and you will have yummy pickles in no time.



Yummy :)                 I'm sharing this post at the

The Barn Hop


Faye Henry said...

So nice of you to share the recipe.. So many times they don't and it a secret, too.. smile..
Thank you.. We love dills and will file this for next Fall here in Canada...

Happier Than a Pig in Mud said...

Very interesting technique, thanks for sharing! Love your enameled ladle too:@)

Anonymous said...

Oh yum! Thanks for sharing this at the Carnival of home preserving!