| no...but i'm working on it....James' baba makes the best pickles, and i'm still hounding her to show me what she does!!! she's very protective of her pickles i guess!!! lol...just like her borscht!! ha ha ha ↑ |
| I do it every year. Easy as 123. ↑ |
| my mum made the BEST pickles and relishes...i tried to make some relish, months back ..when i got a box of tomatoes for free....turned out more like tomatoe sauce for pasta :-(...i should of actually watched what she did instead of tasteing it all!!!!!!!!!...LOL ↑ |
| I am keeping my easy peasey recipe though...family thing!!!!! So maybe someone else can help you out! ↑ |
Dill pickles
Cucumbers
Hot or mild peppers
Garlic cloves
Dill weed or seeds
Vinegar
Salt
Water
Pack clean sliced or whole cucumbers in a quart jar. Add 2 small peppers your choice in jar. 1 small limb of dill weed or 1 teaspoon seed, 1 clove garlic cut up. Bring to rolling boil 1 cup salt, 1 quart vinegar and 3 quarts water. Pour over cucumbers that have been packed in jars and warmed.
To warm place a shallow pan with water in it on burner. Place packed jars in water. Be sure not to place cold jars in hot water. Don't let water boil dry. After vinegar mixture is hot pour over cucumbers and seal. If not enough make more liquid mixture until you have all your jars filled. ↑ |
This is another one
Cucumbers
1 1/2 tsp. dill seed
1 tsp. dill weed
1 1/2 tbsp. non-iodized salt
1 1/2 cloves garlic, sliced
2/3 c. white vinegar
Recipe makes 1 quart. Wash and prick cucumbers with fork. Pack in 1 quart jars, sprinkle the spices over the cucumbers. Add vinegar, fill jars with hot tap water (leave some space). Tightly lids and shake to mix. Untighten lid. Cook in 250 degree oven 1 1/4 hours. Retighten lids. Cool on rack. ↑ |
| ANy time Win Hope you are well and the kids are being a joy as always! ↑ |
