No Vinegar Dill Pickles Recipes

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NO-VINEGAR DILL PICKLES

Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done.

Provided by Jenny Sanders

Categories     Vegetable

Time P1m11DT30m

Yield 1 quart, 30 serving(s)

Number Of Ingredients 6



No-vinegar Dill Pickles image

Steps:

  • Put the quart jar (s) in a large pot, cover and bring to a boil.
  • Boil them for 10 minutes.
  • Remove and empty them.
  • Put the salt, spices and garlic in the bottom of a sterilized quart jar.
  • The amount listed is for one jar.
  • Add a little water to dissolve the salt.
  • Pack- I say PACK!
  • -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
  • Leave a little headroom.
  • Fill up with water, leaving 1" headroom at the top.
  • Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
  • Use sterilized lids and rings to cap.
  • (Boil both for 5 minutes.).
  • Place on newspaper in case they leak while fermenting.
  • Store in a cool dark spot- a basement is ideal.
  • I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.

2 tablespoons kosher salt
1 tablespoon mixed pickling spices
1 clove garlic (optional)
1 quart fresh small pickling cucumber
1 -2 head of fresh green dill seed
filtered water, at room temperature

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