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Ingredients
- 9-10 lb. cucumbers
- 16 head dill weed
- 16 grape leaves
- 8-16 garlic cloves
- 8 T. salt (use non-iodized, or it will be slimy)
- 12 c. water
- 4 c. lemon juice (fresh, Minute Maid frozen, or the organic Santa Cruz brand seems to work the best). If you use Minute Made, use 4 of the 7.5 oz. bottles for 8 quarts.
- 1 tsp. Tumeric
Details
Preparation
Step 1
Wash the pickles. Avoid bitter cucumbers. Pack the following ingredients into each widemouth quart jar:
2 fresh grape leaves (1 on top or side & 1 on bottom of jar)
2 heads of fresh dill (1 on top or side & 1 on bottom of jar)
1 clove in bottom of jar (I also put one in the top of the jar if I have lots on hand)
As many cucumbers as will fit in the jar
1 T. salt
Combine the water, lemon juice, and tumeric in a pot. Bring to boil and simmer for 1 minute. Pour into jars, allowing 1/2 to 1 inch head space. Wipe rims clean, place lids and rings on. Boil in water bath just until the water comes to a rolling boil, then take the jars out to cool. Be sure lids seal before storing. Shake every once in a while. Allow pickles to cure at least 5-6 weeks.
• Pint Jar Option:
1 clove garlic
1/4 c. lemon juice
1/8 tsp. tumeric
1 1/2 tsp. salt
1 head dill
boiling hot water to fill jars
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