Dill Pickle Recipe
Need To Use All Those Cucumbers?
Restaurant Pickle Recipe
What? A Dill Pickle
Recipe on a restaurant recipe site?
Yes indeed! Here is the story:
We received "tons" of locally grown organic
cucumbers from generous guests. Too many to serve with salads. We did not want them
to go to waste ... so we developed our recipe to can the pickles.
Want to know one way to use all those cucumbers you have on
hand? This easy Pickle Recipe will provide you with 8 jars of delicious dill
pickles.
I don't often can at the restaurant because of time
constraints.
But I do can a variety of fruits and vegetables for use at home.
Summer and Fall bring an abundance of fresh fruit and
vegetables to the table. Cucumbers are always plentiful in the area I live and
so I have found ways to make use of them by making Dill pickles.
Dill Pickle Recipe
Real Restaurant Recipe
Ingredients for liquid in jars:
- 4 quarts of water
- 2 cups of white vinegar
- 1 cup of pickling salt
- 1 teaspoon of alum
Ingredients to add to each jar before
adding the liquid:
- 1 whole stem of dill, washed
- 1 teaspoon pickling spice
- 1 peeled clove of garlic
- 1 pound of 3-4 inch long cucumbers (with larger
cucumbers it is better to quarter or half them lengthwise before pickling them)
Instructions:
- Wash cucumbers
- Place 8 one quart canning jars and lids in boiling
water for 10 minutes to sterilize
- In a large pot over medium-high heat, combine the water, vinegar, pickling salt
and alum
- Bring this brine to a rapid boil
- Place in each sterized jar before adding the
liquid:
- 1 whole stem of dill
- 1 teaspoon of pickling spice
- 1 clove of garlic cut in half (2 halves per jar)
- Cucumbers to fill the jar, about 1 pound per
jar<
- Fill the jars with boiling brine up to 1/2 inch
from the top of the jar and seal the jars making sure the jar rims are clean
- Process sealed jars in boiling water covering 1-2
inches over the top of the jars for 15 minutes
- Carefully remove the jars from the water bath and
allow them to cool
- Store pickles for at least 8 weeks before opening
- Refrigerate after opening
Now you have some fabulous tasting dill pickles to use
throughout the year
Enjoy your dill pickle recipe and the company of those you share it
with!
Donna