Yield: 1 Servings
|1 \N||Whole blossom head fresh dill with 3-4 inches stem attached (up to)|
|4 \N||Whole peeled garlic cloves (or more to taste) (up to)|
|10 \N||Whole black peppercorns|
|1 \N||(or more to taste) whole dried chili pod (she used Cayenne but I bet these would be dynamite w/ Habs!!)|
|\N \N||As many fresh (picked today) pickling cucumbers as you can squeeze in|
|\N \N||Hot boiling brine (check any standard cookbook for proportions of white vinegar; water and salt)|
PER QUART JAR
My grandmother used to make excellent dill pickles. She never wrote down a recipe, but I've tried this in various permutations w/ excellent results.
Here are the basics: PER QUART JAR: fill each sterilized jar w/ as many FRESH (picked TODAY) pickling cucumbers as you can squeeze in. Pour hot boiling brine (check any standard cookbook for proportions of white vinegar, water and salt) to cover, screw on sterilized lid and process 5-10 minutes in boiling water bath. Allow to cool, check for seal and store in a cool dark place. Store at least 2 weeks before sampling. The longer the better.
P.S. It's imperative that the cukes be fresh picked because even though they may look fresh in the store, if they're over a day old they'll shrivel somewhat after processing.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .