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Prep Time: 15 Minutes Cook Time: 5760 Minutes |
Ready In: 5775 Minutes Servings: 24 |
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Years ago, our family received a jar of these as a house-warming gift when we moved. My five brothers and I made very short work of that jar-we loved 'em! My mother has made several hundred gallons of these over the years. And I still make at least one gallon every summer....and a few times I've even canned them (transferred to quart jars or left in the gallon jar) after they've gotten their sun-tan. They keep for MONTHS in the back of the fridge, or for longer if you can them. My folks refer to these as Gramma Smart Pickles -after the little old lady who lived next door in Eagle, Wisconsin. Ingredients:
fresh dill, heads & stems bug-free |
garlic clove (optional) |
cucumber, washed & scrubbed |
1 cup white vinegar |
1/2 cup salt, scant |
Directions:
1. In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
2. Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
3. Add vinegar and salt to the top of the jar; fill with cold tap water.
4. Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
5. Give the jar a few good shakes to distribute the salt.
6. Set in a sunny spot outside for four days; mark the calendar with the due date.
7. Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
8. Chill and eat.
9. IDEA: Add green or red pepper slices along with the dill for a taste explosion!
10. SUGGESTION: When scrubbing the fresh cukes, sort-as-you-go into piles of uniform size. This makes filling the jar go much quicker-looks prettier too.
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