Homemade Dill Pickes!

Yesterday I had so much fun making pickles with Mom and Grandma. I love this recipe so much I thought that I would blog it. Here is how you make your very own homemade dill pickles.



This recipe was my Grandpa Price's (My mom's dad) mother's recipe.
Grandma Ruby Bagley Price.
1 quart vinegar
2 qt. water
3/4 cup sugar
1/2 salt
dill
This makes about 6 quart jars.






My mom let me use her cucumbers from her garden.


We washed the cucks.


Mom and Grandma

So, I starting cutting the cucumbers. This is the size we like:

Okay, next you put some dill in the mason jars. We put in about 5 stalks, 1 or 2 "trees" and a lot of seed. Probably 2 TBL of seeds.

The next step is to stuff the jars with the cucumbers. Grandma here likes to tip the jar on its side and put the green part of the cuck toward the outside of the jar. It makes it look pretty and saves room.

Pretty.

On the stove in a large pot, add vinegar, water, sugar, and salt. Stir. While your waiting for this to boil, put lids in a pan of water.

Bring to a boil.

You want your vinegar mixture to boil for about three minutes.

Then pour the hot liquid into the jars of dill and cucumbers. Leave about 1/4 inch of air.

Very important step to make sure you get a nice seal. Wipe rim of jar with a clean dry cloth to make sure jar is dry. Immediately place lid from boiling water on top. Screw on ring. Place jar upside down.

Let the jars sit upside down for about 1/2 hr. Turn them right side up and check to see if they are sealed. We don't water bath our jars like some people do. Grandma says that if you boil the mixture for three minutes, it makes it hot enough to seal. I haven't had a problem with the jars not sealing. If by chance one does not seal, simply place upside down in a boiling pan of water for 12-13 min.

Let the pickles sit for at least a week before opening. Grandma says a month is better, the flavor will be stronger. YUMMY!