Grandma Yoder's Dill Pickle Recipe

Ingredients:

• 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)

Directions:

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.

Tzatziki

Ingredients:

• 3 cups Greek yogurt
• 3 tablespoons lemon juice (or about 1 lemon)
• 1 garlic clove, minced
• 1 large English cucumber, diced
• 1 tablespoon salt (for salting cucumbers)
• 1 tablespoon fresh dill (or both, depending on preference)
• salt & freshly ground black pepper

 

Directions:

1. Quarter cucumber and scrape out the seeds. 
2. Dice cucumber and sprinkle with salt.
3. Place diced cucumber on a plate with paper towels. Pressy down gently and let sit for a few minutes. You are pulling moisture out of the cucumber so it doesn't 'weep' too much into the tzatziki. 
4. Combine all ingredients and season with salt and pepper to taste.
5. Store in the fridge for up to a week.