|
Michigan | Well water and powdered Alum
Refrigerator Dill Pickle Recipe
Washed Whole Pickles ( do not peel or slice)
Small/medium pickles are best
Dill
Onion ( quartered)
Garlic ( not minced)
Kosher salt/ or canning salt
White vinegar (5% acidity)
Alum
Well Water ( not municipal or treated or from a softner)
Clean Large gallon jars with lids
Place a stem of dill and couple chunks of onion and clove of garlic in bottom of clean jar. Next tightly pack/ stand up whole pickles in jar, repeat layer of dill ,onion ,garlic ,pickles, till jar is full. Add1/2 tsp of alum on top of of full pickle jar
Brine
1/3 c kosher salt( a hair less than 1/3)
2 cups white vinegar ( just a hair under 2 cups)
4 cups well water ( just a hair over 4 cups)
Bring to a boil,remove from heat, let cool couple minutes, pour brine into pickle jars to 1/2 inch from the top. Place lids on jars.Let jars stand on kitchen counter for 4-5 days then refrigerate, enjoy!
(This brine amount is for approximately 1 gallon jar of pickles example,if you were to pack 6 large jars you would need to times the batch by 6)
Different sizes of jars can be used, you would have to guess the amount of brine needed, no big deal
Edited by keving 7/28/2026 19:46
| |
|
How do you make CRISP DILL pickles? What makes them crisp?
