Dill Pickles Recipe
Ingredients
| 50 cucumbers (4 to 5 inches long) | ||
| Salt | 1 1/2 Cup (16 tbs) | |
| Water | 6 Quart | |
| 1/2 small horse radish root,diced | ||
| 1/2 large bunch dill | ||
| Vinegar | 1/4 Cup (16 tbs) | |
Directions
Select thin cucumbers, wash and dry.
Dissolve 1 cup salt in 4 quarts water, add cucumbers and let stand 12 hours.
All cucumbers must be under the brine.
It may be necessary to prepare more brine.
Drain and wipe dry.
Place in sterilized jars with layers of horse-radish and dill.
Combine remaining 2 quarts water and 1/2 cup salt and vinegar; heat to boiling and pour over cucumbers.
Partly seal.
When fermentation stops, pour over enough fresh cooled brine containing vinegar to cover; seal.
Dissolve 1 cup salt in 4 quarts water, add cucumbers and let stand 12 hours.
All cucumbers must be under the brine.
It may be necessary to prepare more brine.
Drain and wipe dry.
Place in sterilized jars with layers of horse-radish and dill.
Combine remaining 2 quarts water and 1/2 cup salt and vinegar; heat to boiling and pour over cucumbers.
Partly seal.
When fermentation stops, pour over enough fresh cooled brine containing vinegar to cover; seal.
Comments
Comments: 2 |
Add a Comment
Avid says :
It would be good if whoever provides these recipes indicated what size of containber should be used. Then provide ingredient measurements aqccordingly!
Posted on: 31 July 2012 - 3:45pm
Samina Tapia says :
Hi, Avid, you will need a 1 gallon crock/container/jar to store the pickles. Also usually 1 cup measure is (16 Tablespoons) cup.
Posted on: 1 August 2012 - 7:43am
Chef
