Description:

Sour garlic pickles

Source:

Sheila Tummins

Serves/Makes:about 6 quarts

Ingredients

• 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

Preparation

• 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.

Comments

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.