Bessie’s Dill Pickles
(from cokerlj’s recipe box)
I haven’t made these, but hers were always good.
Little different pickle…she puts a little sugar and less salt.
Source: Bessie Bartek Divis
Categories: Canning & Pickling, Czech Family Recipes
Ingredients
- Pickling cucumbers, washed
- 3 cups distilled water
- 1/2 cup 90 or 100 grain vinegar (10% acidity)
- 3 tablespoons canning salt
- 2 tablespoons sugar
- 2 cloves garlic per jar
- 1 head fresh dill per jar
- 1/4/onion per jar
- 1 red pepper (optional) per jar
Directions
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Place in bottom of each jar…dill, red pepper, onion, garlic.
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Pack jars very tightly with clean washed pickling cucumbers.
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Bring to a rolling boil, water, vinegar, salt, sugar. Pour over pickles in jar, filling completely.
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Place lids and rings on tightly.
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Place in hot water bath for 1o-15 minutes, just until pickles change colors.
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Remove from hot water bath and cool.
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Age for 5-6 weeks in cool dark cabinet.
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Chill to eat.