How to make pickles

[violet]

Here's a recipe for pickles from this Mother Earth newsletter:

www.motherearthliving.com/issues/motherearthliving/whole_foods/Try-Pickling-to-Preserve-Perishables_563-1.html

"Below are some traditional recipes adapted from allrecipes.com that are sure to get you into a delicious pickle.

Dill Pickles
Dill pickles will keep up to two years if stored in a cool, dry place.

1 pound of 3 to 4 inch long pickling cucumbers
1/2 cup white vinegar
1 1/2 cups water
1 tbsp plus 1 tsp pickling salt
2 cloves garlic, peeled and halved
1 sprig fresh dill weed
1 head fresh dill weed

Wash cucumbers and place in a sink or large pot with cold water and lots of ice cubes. Soak in ice water for at least 2 hours, but no more than 8 hours. Add more ice as needed.

In a saucepan over medium-high heat, combine the vinegar, water and pickling salt. Bring to a rapid boil.

In a 1 quart Mason jar, place 2 half cloves of garlic, one head of dill and your cucumbers (1 pound should fill the jar). Add 2 more garlic halves and 1 sprig of dill. Fill jar with hot vinegar mixture and seal.

Process sealed jar in a boiling water bath for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Serves 8."

[braided-rug]

Thanks Violet. I have always wondered about dill pickles, especially since they are American. Do they taste anything like the ones in the shops? I do like gerkins with pastrami sometimes.

dh has been talking about us growing cucumbers again.

[violet]

My grandmother used to make dill pickles, and I just love them. They have a milder flavor than gherkins and are crunchier. Every now and then I'll buy a jar of Polski dill pickles - sometimes they're a bit soft, I don't know whether it's just the occasional lousy batch, but mostly they're delicious. I eat them whole, or on sandwiches, till they're all gone! Then it's months until I buy them again.