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NW Wisconsin | In order to make crisp dill pickles, soak the cucumbers in ice cold water for several hours or overnight. Be sure to wash your jars so they are clean, use new lids and rings. Have a mixture of hot water and apple vinegar for the liquid. We place onion rings, dill and garlic on the bottom, fill with cucumbers, more onion and dill on the top with a scoop of alum. Then fill the jars with the mix solution and make sure the lids are sealed tight. The lids usually ping after a few hours.
The water and apple vinegar solution is 1 to 1. If you are making several jars you will need to make sure you add equal amounts of the 2 by quarts. The alum is a teaspoon for each jar. Let the jars sit for at least3 weeks before trying them.
We like to use 3 inch cucumbers for pickles and some are whole and slice some for hamburgers.
Good luck and let us know how they turn out. | |
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How do you make CRISP DILL pickles? What makes them crisp?
