Monday, February 15, 2021

Pickles (David Evans)

 Wash and stem cucumbers and soak overnight covered in brine. 


1/2 cup salt

2 gallons water

For each quart of pickles: (canning jar)

1 head Dill

4 Garlic Cloves

Cucumbers to fill jar

1/4 cup Lemon Juice

1 T Salt

1 head Dill

4 Garlic Cloves

Fill with brine.

Boil canning jar lids. Place full canning jars with caps and rings installed into warm water bath, heat and boil for 5-7 minutes - Just until cucumbers start to change color. Remove from water bath. Store in a cool dry place.

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