DAD'S GARLIC DILL PICKLES
I grew up waiting for these every summer. I learned to make them from dad and have even gotten a fairly close rendition. I still can't get them exactly, but I have finally figured out the issue. It's the water. I grew up in Cleveland and everything was made with Lake Erie tap. I keep a bottle of these on the counter year round....
Provided by Lou Kostura
Categories Other Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- 1. scrub cucumbers with vegetable brush
- 2. clean and sanitize a 1 gallon jar for pickles or use a crock
- 3. mix vinegar, water, salt, and pickling spice in a none reactive bowl until salt is dissolved. ( I cold brine my pickles )
- 4. start packing jar a few cloves of peeled garlic, dill, cucumbers, continue layers until jar is packed
- 5. ladle cold brine into jar making sure to get plenty of the pickling spice in.
- 6. loosely cap jar and leave sit for 3 days to a week before giving them a test.
- 7. I do not refrigerate mine but you can after they have sat out to pickle if you choose.
- 8. the batch in photo was put up in a 2 1/2 gallon container. Like I said I really like pickles. The above recipe is for 1 gallon. You can adjust the amounts for larger or smaller batch's. Just remember water to vinegar ratio is 3:1.
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