We recently made twenty quarts of garlic dill pickles. "Recently" meaning at least a month ago. I am behind on my blogging. But I guess it is good to be behind on blogging because your life is too full to record it in real time.
1 quart (5% acidity) vinegar
1 cup salt
3 quarts water
Add to each sterilized quart canning jar:
2 cloves garlic
2 heads dill
one grape leaf
1 hot red pepper
Wash cucumbers and let stand in cold water for a couple of hours
Pack in sterilized jars.
To each quart add garlic, dill and red pepper. Combine vinegar, salt and water. Bring to a boil. Fill jars and place grape leaf in each jar and seal. Makes 6 to 8 quarts.