Dill pickles may seem a rather odd "legacy" but the melding of Mark and Debbie into one family brought with it, oddly enough, a legacy of great dill pickles! Both of our mothers made fabulous dill pickles - loved by all their children and grandchildren. When we were married, I noted that both of them virtually had the same recipe. Grandma McBeth's dill pickles had one ingredient that Grandma Christiansen's did not. Grandma Christiansen's recipe however also had one ingredient that Grandma McBeth's did not. Just as the bible states, "and the twain shall be as one," speaking of husband and wife; I took it to heart and my mothers' dill pickle receipes became "one." Our children love the pickles and put in requests for home canned dill pickles. So canning season 2011 begins with dill pickles and here are the first jars. It is my hope that the vines stay healthy, the weather stays warm and the cucumbers abundant! Below is the combined dill pickle receipe I use. It is easy, fun and good eating! Some legacy!
1 quart apple cider vineger
1 quart water
1 cup rock salt
1/2 tsp. powdered alum
Boil this mixture and pour over quart wide mouth jars of cucumbers, dill, 1 clove of garlic per quart and 1/2 to 1 hot pepper (depending on your palate!)
Put on lids and bands, process for 5 minutes!
Pickles need to age for at least 1 month before eating!
For best results use small cucumbers, no longer than 4 inches.
1 comment:
Am I on the list???
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