More Pickles

These guys are done are warmed in the oven then the liquid is added after. They need to sit for about 6 months before eating.These are not certified by the USDA. They do not meet health code but grandmas made these for years without dying or getting sick. So in six months I will let you know how they are.



Pickles

Into each hot clean jar put

2-3 garlic cloves

1/4 tsp pickling spice

2 dill heads

can add red pepper flakes to taste

cucumbers till the jar is full

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1/4 tsp alum just before addding liquid

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For 2 quarts jars of pickles

1 cup distilled White vinegar

3 cups water

1/4 cup salt

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For 10 quart jars

5 cups white vineager

15 cups water

1 1/4 cups salt

After filling jars(no liquid yet) place them on a cookie sheet in the oven preheated to 225'. The jars and material in them need to be too hot to touch. 20 minutes plus or minus. I find that in my oven it took 30 minutes.

Make the amount of liquid needed. Bring the liquid to a boil. Take out of oven one jar at a time. Add 1/4 tsp alum and then add hot liquid 1/2 inch head room. Wipe rim clean. This is important due to the salty liquid. Put on hot lid and ring as tight as possible. Put in cool, uninterrupted place to allow the jars to seal. Do not move till sealed. Yes that is right. There is no hot water bath.

They are best the longer they sit. I start eating them in 6 months. By 10 months they are really good. I can for a 1-2 years of storage depending on the crop.