Garlic pickels

[wolf1199]

Yesterday the wife and i made 32 jars of garlic pickles, tonight will make another 6 jars. Had to buy all our pickles this year as the deer ate good for another summer. What i had off the deck never went into the deer belly, but it was only some tomatoes.

[catmando1]

Looks real good! Did you use a water bath canner or pressure?

[wolf1199]

this is a ukrainian recipe handed down from the wife,s side. Well water or spring water, garlic cloves, dill and pickling salt. Three weeks later you can start to eat. We still have 4 jars from last year One thing about these pickles you won,t see a vampire....lol

[fuzz269]

Love home made pickles, we made our first ones last year.

[trapp]

I make a lot of dill pickles. Here is the recipe I use:

Gramma Jane's Dills

This is my mother's recipe for all you dill pickle fans. I make about 70 quarts of these
every two years.


Wash cukes and prick with a fork (3 pricks, 3 sides or 2 top and bottom on very small cukes)
Use small pickling cukes averaging about 3 to 4 inches long. You can use larger cukes as well,
not as nice.

per jar....

-2 tsp of dry dill or good sprig of fresh dill (fresh preferred)
-small grape leaf in bottom and one in top of jar
-1 Bay Leaf
-1" x 1/2" cube inch of fresh horseradish root ( cut in two )
-3 cloves garlic ( cut or leave whole )
-three slices (strips)of red pepper ( or green )

Boil

-5qts water
-1qt vinagar
-1/2 cup pickling salt

Pack jars tight, add the hot brine, leaving 1/2 inch of head space. Place in canner and boil
(for 3 to 4 mins after water starts to boil) pickels will change colour and thats when they
are ready to take out.

Note: the grape leafs are what makes the pickle keep it's crunch.

If you have your own pickling cuke patch and perhaps need two pickings for a batch I find if you
wash the cukes and put them in a plastic bag in the fridge they stay fresh for several days.