Grandma's Pickles
kyleti — Tue, 07/24/2007 - 19:34
In each quart jar place:
Fresh head of dill in the bottom (but above the grape leaf) and top (but below the grape leaf) of each jar.
1-3 Cloves of Garlic
2-6 Baby Carrots, quartered lengthwise
2 Grape Leaves (in the bottom and top of jar)
Cucumbers, washed and scrubbed, packed tightly
Lemon Juice Brine:
4 cups Lemon Juice, bottled
12 cups Distilled Water (this will make 7 quarts of pickles)
1 T Non-Iodized Pickling Salt
Salt Water Brine (multiply quantity by number of quarts):
2 T Non-Iodized Pickling Salt
1 T Lemon Juice
Just over 1/2 quart jar or water
Bring selected brine to a boil and pour over cucumbers in jar. Install lids soaked in boiling water and rings. Pace in boiling water bath. Boil 3 minutes after the water bath returns to a boil.
Cure the canned pickles 4 weeks before using. Will keep 2 weeks in the fridge after opening.
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Thanks buckets! You've helped us on our way to picklin' packin'! We'll have to share, hopefully you'll have moved here by then! Love ya.
A carrot or two sliced in quarters lengthwise are good in there too. Thanks for the love, we are off to pick some berries!
After making up a batch of the lemon juice pickles, I remembered that Grandma also made salt water pickles and I liked them even better. I played around with various recipes I found on the internet and taste tested to get as close to grandma's as possible.
These turned out weak. Next time I think I will almost double the salt and lemon juice or halve the water.