Tuesday, October 14, 2008


These are the pickles Big D canned about 3 weeks ago. D says they turned out pretty good. (Eventhough I am pregnant, I don't care for pickles so I haven't tasted them.)

Here is the recipe he used from a friends grandma. They are a little spicy.

13 c. water,
3 c. vinegar, and
1 c. non-iodized salt.
Make more solution as necessary - this fills approx. 7 quart batch.
Wash pickles by hand or washer.
Put into jars until full.
1-2 cloves garlic
2 chili peppers (dried)
2 dill stocks and tips
2 bay leaves.
Put on canning lids
Put in boiler for 10 minutes.
Take out and make sure they all seal.
Let sit for 2-3 weeks.

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