Fw: Sandra Forbes Dill Garlic Pickles for Tomatoes or Cucumbers

#1 · July 17, 2001, 11:13 am

Posted by: mestes <mestes@...>

Here is the recipe that I use for dill pickles. It has hot peppers in it and the longer it sits the hotter it gets. I've found that about 1/4 of a hot pepper in each jar is enough for us. These have to sit for about 3 weeks before they are fit to eat.
Sandra Forbes Dill Garlic Pickles for Tomatoes of Cucumbers

In clean, sterilized, quart jars place the following:

sprig dill

1/2 clove garlic

hot pepper

Pack in the cucumbers. Then add:

sprig dill

1/2 clove garlic

hot pepper

Add a pinch of alum the size of a pea.

Heat 2 quarts water, 1 quart vinegar, 1 cup canning salt to a boil.

Fill the jars and seal.

for 1 quart of pickles use 1 c. water, 1/2 c. vinegar, 1/8 c. salt

I really like this recipe. If you don't like hot pickles, use less pepper. The peppers give it a nice bite though.

dana