Grandma Fraaza's Garlic Dill Pickles Recipe
Ingredients
| 20 - 25 dill sized cucumbers | ||
| Brine: 1 quart white vinegar | ||
| Canning salt | 1 Cup (16 tbs) | |
| 3 quarts water grape leaves (optional) | ||
| Garlic | 1 Clove (5gm) (For each quart jar: 1/8 teaspoon powdered allum) | |
| 2 heads dill | ||
| Dried red pepper | 1 To taste (For each quart jar: 1/8 teaspoon powdered allum) | |
Directions
Wash cucumbers.
Let stand overnight in cold water.
Pack into hot sterilized jars.
(Follow manufacturer's directions for sterilization process.) To each jar add: powdered alum, garlic, red pepper, and head of dill on bottom of jar.
After packing in pickles, add other head of dill.
(If you like them real hot, add another red pepper!) Pour boiling brine to top of jar.
Seal according to manufacturer's directions.
Check seals to be sure they are tight after jars have cooled.
Store in cool dark place and enjoy these spicy dills after 3-4 months.
Let stand overnight in cold water.
Pack into hot sterilized jars.
(Follow manufacturer's directions for sterilization process.) To each jar add: powdered alum, garlic, red pepper, and head of dill on bottom of jar.
After packing in pickles, add other head of dill.
(If you like them real hot, add another red pepper!) Pour boiling brine to top of jar.
Seal according to manufacturer's directions.
Check seals to be sure they are tight after jars have cooled.
Store in cool dark place and enjoy these spicy dills after 3-4 months.
Comments
Comments: 4 |
Add a Comment
grandmamoo says :
alum makes the pickles have a crisp crunch to them.
Posted on: 1 September 2012 - 2:12pm
Samina Tapia says :
Grandmamoo you are absolutely right. Alum makes the pickles crisp and prevents fermentation, ie the pickle brine from going cloudy. This is indeed a grandma's recipe. Alum can be got from a chemist. Modern recipe cookbooks don't mention alum as they are usually stored in the refrigerator.
Posted on: 4 September 2012 - 5:29am
Laure says :
Where does one buy allum or alum? Al the old cookbooks call for this but not the newer receipes. Is it necessary? Is it safe?
Posted on: 18 July 2011 - 6:52pm
Radzie says :
I think Alum in cooking refers to some kind of salt mixture (potash alum being the most common form) used mainly for food processing. It is approved by U.S. Food and Drug Administration to use in foods (or at least used to be so), and hence should be safe to consume; however, better limit it to just the mentioned quantity as more is toxic. Having said this, use of alum these days is treated as old school way; as with the coming of modern canning methods, one can do away with this.
Posted on: 18 July 2011 - 8:45pm
Chef
