Easy to make and very yummy dill pickles. This recipe comes from my aunt and everyone in the family loves these!
Bring 2 quarts vinegar, 1 quart water, and 3/4 cup salt to a boil. Also, boil your jar lids and rings while preparing the jars.
While waiting on the liquid to boil, slice cucumbers and add to jars. Also add mustard seed, dill weed, jalapenos, and garlic. There are no precise amounts, just however much you think you need to season the pickles. If you like hot pickles, add more jalapenos, etc.
After the solid ingredients are in the jars, you will add the boiling liquid. Fill to the rim and then seal with a hot lid and ring. The jars will “pop” and the pickles will be preserved until ready to eat. They are usually ready in about three weeks.
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These are really good. All the jars turn out a little different because of the amount of each “spice” added.
These are delicious! It’s hard for me to eat “grocery store” pickles anymore.
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8 Comments
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Hannah on 6.23.2011
I read that a possible cause of garlic turning blue is naturally occurring pigments in the garlic reacted with the vinegar, or the garlic wasn’t cured properly after harvest.
mohlermama on 8.10.2010
you don’t have to boil them in the jar to preserve them? I’ve never done pickles without have to do the water bath for 15 min or so…I’m intrigued and want to give this a try!!
senoritabonita on 7.31.2010
Angela – I use regular iodized salt with great results. I love these pickles!
natashajparker on 7.13.2010
Angela – I use kosher salt, but iodized is fine too. I’ve never used canning salt.
natashajparker on 7.13.2010
Hi Lauren – I’m not sure what happened to make your garlic turn blue. I’ve never had that happen before. It is probably just the dill infusing with the garlic. Typically the water in the jar will turn a light shade of green. Check back in a few days and see how the garlic looks then.