I must confess, I make the worst dill pickles in the world. I honestly do not know what goes wrong. If any of you, and especially Donna who mentioned on the "What did you do in the garden today" forum that she had made dill pickles, would share your recipes with me so I can crawl out of the dill doldrums and perhaps make some acceptable pickles, it would be a great help. Thank you in advance, and I promise not to send you any of my pickling attempts!
As soon as I find the one I used last year for my new brother-in-law's Christmas gift I will post it, he said they were delicious.
Jane, Here is the recipe I just used. It's from Taste of Home. I cut recipe in half. I also added red onion to a couple jars. Ingredients yields 9 Quarts. 11 cups water 5 cups vinegar 1 cup canning salt 12 pounds cucumbers 9 dill sprigs 18 garlic cloves 18 dried hot peppers ( I used fresh jalapenos) Bring water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumber into hot jars. Place dill, 2 cloves garlic and 2 hot peppers in each jar. Ladle hot mixture into jars, leaving 1/2 in head space. Remove air bubbles, wipe rims. Process for 15 minutes in boiling water.
My favorite pickles. These are the best and the juice is excellent on a salad. Sweet and Spicy, Pickled Green Cherry Tomatoes 2 lbs. onions, thinly sliced 4-5 lbs. green cherry tomatoes. 1 bulb garlic. peeled 6-8 hot peppers. 4 cups sugar 1 Tablespoon Turmeric 1 Tablespoon celery seed 1 Tablespoon mustard seeds 1 Tablespoon peppercorns. Pack tomatoes in canning jars. Place a garlic clove and hot peppers in each jar. Combine sugar, salt, vinegar, turmeric, celery seed, mustard seed and peppercorns in large saucepan. Bring to a boil; stir until sugar dissolves. Fill jars with hot mixture. Wipe rims, add lids. Bring water to a boil in canner. Let jars sit in simmering water for 10 minutes
