Gwyn Dill Pickles2014-07-30
- Course: Pickles and Relishes
- Yield : 4 - 5 quarts
- Servings : 4 -5 quarts
- Prep Time : 60m
- Cook Time : 15m
- Ready In : 1:15 h
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Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. Because dill pickles have such a bold flavor, it only takes a small serving to flavor your food. Top a burger or sandwich with just two or three slices. Add just 1 tablespoon of chopped dill pickles to potato, pasta or tuna salad for the intense flavor. Alum powder, found in the spice section of many grocery stores, may be used in pickling recipes as a preservative to maintain fruit and vegetable crispness.
In pickling do not use iodized salt as it may darken pickles. Hollow pickles may result from poorly developed cucumbers, holding cucumbers too long before pickling or the brine solution being too strong or too weak.
- 2 quarts white vinegar
- 1 quart water
- 1 cup salt
- 1/4 teaspoon alum
- 1 teaspoon dill for each jar
- 4 pounds of cucumbers (4 to 5 inches long)
- 1 head of garlic
Bring vinegar, water and salt to a boil; then add the alum.
Fill sterilized jars with dill and one clove of garlic
Pour the vinegar solution into each jar.
Seal and process in a 15 minute hot water bath.