I used a recipe by Sharon Howard that I found online.Note: You have to wait 8 weeks after pickling before you are supposed to eat the pickles. !!!Ingredients:8 pounds cucumbers (cut into spears if too large for the jars) We also used green tomatoes.4 cups white vinegar12 cups water2...
Now, I won’t get to enjoy the pickles until Thanksgiving time because they are supposed to sit for at least 6 weeks before opening the jars. I’ll be taking my spicy pickles toThanksgivingto share with my family. The recipe below makes at least 50 quarts of dill pickles. Like I sai...
Oops, thanks for catching that, I’ve updated the recipe. Add them in to the bottom of the jar with the dry herbs. The pickles will help hold them down and keep them submerged. Reply Joshua July 9, 2019 at 2:56 pm Just made the recipe. But afterwards I realized you have blackpep...
Jump to RecipePrint Recipe These garlic dill pickles are my favorite pickles for every day eating. For crisper pickles, skip the processing step and make them as fridge pickles. I grew up in a household that appreciated a good garlic dill. As a kid, one of my very favorite after school ...
ETCHELLS,j.L. and T.A. BELL. 1972. Influence ofalum on the firmness offresh-pack dill pickles.J Food Sci. 37:442-445.Etchells, J.L. and T.A. Bell. 1972. Influence of Alum on the firmness of fresh-pack dill pickles. J. Food Science. V 37. 442-445....