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Dill Pickles

 

Brine:

3 quarts water

1 quart Vinegar

1 Cup Coarse Salt

½ Cup Sugar

¾ Cup Pickling Spice (wrapped in cloth + tied)

Bring to a boil – just for a few minutes and its ready.

Jars:

Put 1 sprig dillweed on bottom, 1 pickling onion and half clove Garlic. Add Cucumbers, I more sprig dillweed, 1 pickling onion and fill with cucumbers to the top. (Add more onion and garlic if you want!)

Fill Jar with brine and put lid on.

Bring jars to a mere boil in canner – take out, tighten lids and turn upside down to cool.

* Mere Boil – means when you see the first bubbles, shut off the flame and take jars out.

Kuhlmann s Dill Pickles.pdf      3 x 5 Recipe Card Box Version