CRISP KOSHER DILL PICKLES

[Pigs On The Wing BBQ]

CRISP KOSHER DILL PICKLES

1 c. canning salt
1 qt. white vinegar
3 qt. water
Garlic
Dill
1 jar grape leaves (get at deli)

Boil canning salt, vinegar, and water. In large jars put 3 to 4 garlic pieces, 1 to 2 sprigs of dill and 1 grape leaf (1/2 on bottom, 1/2 on top). Scrub pickles and pack in quart jars. Pour hot mixture over, seal tight. Air cool for 24 hours, 2 1/2 to 3 months before ready to eat.

Note: Revised canning methods call for processing quart jars 15 minutes in a boiling water bath. Consult your favorite canning reference for more details on proper canning techniques.

Pigs

 

[wittdog]

The key to crisp pickles is to ice them before you can them

 

[Pigs On The Wing BBQ]

Got that right Dave. With the rain going on here the past few days, seems like every thing is coming in at the same time. As I say "ya just can't buy this stuff in the store." Oh crap, Apples and pairs will be up soon.
Old School Rules!

Pigs

 

[Puff1]

Thanks Chris 8)

 

[surfinsapo]

Great recipe.