This is my family’s favorite Dill Pickles, simple to make, crispy crunchie & delish!
DILL PICKLES (Else Solm’s)
6 Quarts of dill sized cucumbers, wash and remove stems of both ends. Soak overnight in cold water. In the morning, drain and rinse.
Prepare bottles: wash, and rinse and put in oven at 200 degrees to sterilize. Boil lids and rings to sterilize. (I like wide mouth mason jars)
Stuff your bottles: start with dill flower and stems at the bottom of the jar, then add the cucumbers.
*** Garlicky with a kick: My family prefers that I add 1 or 2 cloves of garlic and 1 hot red pepper in each bottle for the spiced up version.
4 cups of white vinegar
1 cup of canning (coarse) salt
12 cups of water
Bring the brine to a boil and pour over the cucumbers after the bottles have been filled.
I do not put the dills in the canner because they get soft, but I may put them in the oven at 200 degrees for 10 minutes of so all become hot enough for the lids to seal.
Allow 6 to 8 weeks for the flavors to develop. Pickles should be crisp and tasty!
(We crack open the first jar for the Grey Cup Party, even if the Tiger Cats are not playing.)