Lemon Juice Dill Pickles

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Lemon Juice Dill Pickles

Source: Clear Creek Kitchen

 

9-10 lb. Cucumber (pickling cucumbers)

16 head Dill Weed (small heads, fresh)

32 ea. Other (grape leaves)

8 ea. Garlic (cloves)

8 Tbsp. Salt

12 c. Water (filtered)

4 c. Lemons (juice, fresh)

1 tsp. Tumeric

 

Instructions: Wash and scrub 9-10 pounds of freshly picked pickling

cumcumbers (3-1/2 to 4 inches in length). Avoid bitter cucumbers.

 

Pack the following ingredients into a hot sterilized widemouth quart jar: 2

fresh gape leaves and 2 heads of fresh dill in both bottom and top of jars

over cucumbers, 1 small clove garlic, 4-7 whole cucumbers packed fairly

tight, and 1 Tbsp. 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.

 

Makes 8 quarts.