Print Friendly Recipe
- Sour garlic pickles
- Sheila Tummins
Serves/Makes:about 6 quarts
- fresh picked cucumbers
- 1 quart (950 ml) vinegar
- 3 quarts (2850 ml) water
- 1 cup (225 ml) salt
- 1 grape vine leaf (per jar)
- 2 to 3 cloves of garlic (per jar)
- 1 head of fresh dill or 1/2 tsp (2 ml) dill seed
- 1 small hot pepper (if desired)
- 1/4 tsp (1 ml) alum
- Wash cucumber with warm water (warm water helps them seal better).
- Pour 1 quart (950 ml) of apple cider vinegar, 3 quarts (2850 ml) of water (perferably spring water, water that has been treated such as city water will not sour to make pickles) and a cup of salt in a large pan and bring to a boil. I usually put a small pan of water on to boil with the lids in it so they will seal better.
- Then, place dill, garlic and hot pepper in the bottom of the jar, pack the cucumbers in on top of them.
- Place a grape leaf on top of the cucumbers and alum on the top of the leaf.
- Pour the hot juice mixture over the cucumbers and seal. Give them a few weeks to work off.
- We like them better cold so I keep them in the refrigerator after they have been opened.
- My family loves these pickles. My Grandmother made them for us when I was growing up. She would be over 100 now if she were still living. They are really very easy to make and very good to eat. My kids don`t like them hot so I omit the pepper. I hope your family will love them too.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.