Canning Dill Pickles Recipe #378187
This is my dad's recipe.
by luvinlife94
30 min | 20 min prep
SERVES 2 -6
Quart Jar
- cucumber
- 2 garlic cloves
- 2 teaspoons dill seeds
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon alum, wrapped in grape leaf
Top
- 1 quart vinegar
- 3 quarts water
- 3/4 cup canning salt
- Wash and lime cucumbers.
- To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
- On the stove, Boil: vinegar, water, and canning salt.
- Pour over the other ingredients.
- SEAL!
- Keep some where cool for about 6 months.
- As many quart jars as you feel, is as many servings as there will be.
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5 stars