If you want to make dill pickles, but don't want to can them
Jul 11, 2014 1:57:24 GMT
gmcwife1 likes this
Post by christine58 on Jul 11, 2014 1:57:24 GMT
From TanyaB~~~ LOVE these
Try this recipe! I tried it for the first time last week and just finally got to taste them today. They are the best dill pickle I've ever made and stayed crunchy and perfect. Strong flavor-just like a Clausen. I'm going to make another huge batch today. Thought I'd share:
Clausen Clones
4-5 medium to large cucumbers (cut into slices or spears)
4-6 heads of dill
1 large white onion, diced
1/2 t. mustard seed
4 to 6 cloves garlic
Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top).
Brine:
1/2 c. pickling salt
2 c. white vinegar
6 c. water
Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year.
Try this recipe! I tried it for the first time last week and just finally got to taste them today. They are the best dill pickle I've ever made and stayed crunchy and perfect. Strong flavor-just like a Clausen. I'm going to make another huge batch today. Thought I'd share:
Clausen Clones
4-5 medium to large cucumbers (cut into slices or spears)
4-6 heads of dill
1 large white onion, diced
1/2 t. mustard seed
4 to 6 cloves garlic
Put all of the above into a 5 qt. ice cream pail. Cut the pickles into quarters (or slices) and stand on end until full. (for the slices I just filled the pail almost to the top).
Brine:
1/2 c. pickling salt
2 c. white vinegar
6 c. water
Bring the brine ingredients to a boil and pour over the cucumbers. Stand on the cupboard for 3 days, uncovered. Cover and put in the refrigerator for up to 1 year.