Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 Lemon Juice Dill Pickles 9-10 lbs Cucumber (pickling cucumbers) 16 head Dill Weed (small heads, fresh) 32 Grape Leaves 8 Garlic Cloves 8 Tbs. Salt 12 c. Water (filtered) 4 c. Lemon Juice (Fresh) 1 tsp. Tumeric Wash and scrub 9-10 pounds of freshly picked pickling cucumbers (3-1/2 to 4 inches in length.) Avoid bitter cucumbers. Pack the following ingredients into a hot sterilized widemouth quart jar: 2 fresh grape leaves and 2 heads of fresh dill in both bottom and top of jars over cucmbers, 1 small clove garlic, 4-7 whole cucmbers packed fairly tight, and 1 Tbs. Salt. Combine the water, lemon juice (or four 7.5 oz bottles frozen Minute Maid pure Lemon Juice freshly thawed), and tumeric (for coloring) in a pot on the stove. Bring to a boil and simmer for 1 minute. Fill each jar allowing 1/2 to 1 inch head space. Scald lids and seal. Shake well. Place jars in water bath canner and cover to 1 inch above the top of the jars with warm water. Process until water comes just to a boil. Promptly remove jars and let cool on racks or folded towels in draft-free place. Be sure lids seal before storing. Shake well and store in dark cool place. Allow pickles to cure at least 5-6 weeks before using. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.