Saturday, July 26, 2014

Grandma Yoder's Dill Pickle Recipe

  • 6-8 pickle size cucumbers, about 4-5 inches long
  • 6 cups cider vinegar
  • 9 cups boiling water
  • 1 1/3 cup kosher salt
  • 3 large bunches of dill (fresh)
  • 4 large cloves of garlic
  • 1/4 teaspoon calcium chloride (pickle crisp) per jar (do not use alum)
  1. Put vinegar, salt and water in a large pot and bring to a boil. 
  2. Place a stalk of dill in each clean jar, and 1/2 a clove of garlic and pack in cucumbers. 
  3. Add calcium chloride to each jar. 
  4. Add another stalk of dill, and 1/2 a clove of garlic on top of the cucumbers
  5. Preheat oven to lowest setting. 
  6. Pour boiling mixture into each jar.
  7. Seal jars. 
  8. Turn off oven. 
  9. Place jars and oven and let sit until completely cool.


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