Brooksie's Dill Pickles

[Mayhaw Man]

Brooksie's Dill Pickles

Brooksie's Dill Pickles

Brine

1 Quart White Vinegar

3 Quart DISTILLED Water

1 scant cup salt

Cucumbers

Fresh Dill

Tabasco Peppers

Garlic

Many times the dill will be ready in your garden before the cucumbers. In that case you may preserve the dill by breaking into 2 inch pieces and putting into large jar and pouring mixed brine solution on it until covered. Keep this jar in a dark place and when the cucumbers are ready use the dill AND the brine, but remove the dill from the brine before boiling.

There you go simple and easy. You will notice that the cucumbers are never blanched or par boiled, etc. The beans should not be either, although I have noticed that they really take 4 to 6 weeks, just a little longer than the cukes.

Incidentally, the dill will keep until after the nuclear war (when there will be a great shortage of dill pickles and Mama's to make them) as long as it is kept in the dark

• 1 qt White Vinegar
  
• 3 qt DISTILLED Water
  
• 1 scant cup salt
  

Cucumbers

• 
  

Fresh Dill

• 
  

Tabasco Peppers

• 
  

Garlic

• 
  

1)Sterilize jars and pack into each jar beans or cucumbers (standing end on end) along with one large clove garlic, one tabasco or other small hot pepper, 1 dill stalk top

2)Heat brine to boiling and pour over cucumbers in jars.

3)Seal and Invert Jars until cool

4)Ready to eat in three or 4 weeks

Keywords: Side, Kosher, Easy, Vegetables

( RG961 )