DILL PICKLES
Ingredients
1 quart vinegar 3 quarts water 1 cup pickling salt
1 teaspoon celery seed 1 teaspoon mustard seed Fresh dill stems Garlic cloves (1-2 per jar) Whole cucumbers (pickles) Alum powder (for sprinkling)
Instruction
Prepare Jars and Lids: Sterilize jars and lids by boiling them or using a dishwasher’s sterilize cycle. Set aside. Make Pickling Brine: In a large pot, bring the vinegar, water, pickling salt, celery seed, and mustard seed to a boil. Stir until the salt is fully dissolved. Fill the Jars: Place a fresh dill stem at the bottom of each sterilized jar. Add 1-2 garlic cloves and fill the jar with whole cucumbers. Sprinkle a small amount of alum powder on top of the cucumbers, then add another dill stem on top. Add Brine and Seal: Carefully pour the boiling brine into the jars, covering the pickles completely. Tighten the lids securely while the brine is still hot. Cool and Store: Let the jars cool to room temperature, then store them in a cool, dark place. For best flavor, let the pickles sit for at least a week before eating.
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