Totsy’s Dill Pickles
(from cokerlj’s recipe box)
These are good but I think too salty. Millie’s Pickles in this book are much better.
Source: Totsy Dornhoefer
Categories: Canning & Pickling, Czech Family Recipes
Ingredients
- small cucumbers washed
- 1 head fresh dill
- 1 red pepper
- 1/4 onion
- 1 gallon distilled water
- 3/4 cup canning salt
- 1 pint 90-100 grain vinegar (10% acidity)
- 2 cloves garlic
Directions
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Place in bottom of each jar…dill, red pepper, onion and garlic cloves.
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Pack jars very tightly with clean washed pickling size cucumbers.
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Bring to a rolling boil the water, vinegar, salt; pour over pickles in jar, filling completely. Place lids and rings on tightly, place in hot water bath for 10-15 minutes, just until pickles change colors.
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This amount of brine will fill about 8-10 jars.
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Remove from hot water bath, cool, age for 5-6 weeks in cool dark cabinet.
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Chill and eat.