- 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.