Family reunions at Grandma's house wouldn't be the same without home canned pickles. I'm 97.8% positive I fill up on pickles before I sit down at the table to eat dinner every time. The pickle plate is never left empty on the counter. These pickles are AMAZING. Someday all of my siblings and cousins will be praising my name because I documented how to make our beloved family pickles.
INGREDIENTS (Per Jar)
Pickling cucumbers (we love a range of sizes)
1 clove garlic
2 bay leaves
1 pinch alum
1 head of dill (steam and seeds)
1 Tablespoon sugar (heaping)
1 Tablespoon salt (sparing)
Apple Cider Vinegar
1) Scrub pickling cucumbers until smooth.
2) In clean, wide mouth quart jars, add garlic, bay leaves, alum, dill, sugar, and salt.
3) Squeeze as many pickles as you can into each jar. Fill each jar half full of water and half full of apple cider vinegar.
4) Place jars in pot with grate on bottom. Fill pot with water up to necks of jars. Bring water to a boil and process (small rolling boil) for 20 minutes.
5) Remove from pot and let cool. After 24 hours, check to see if cans are sealed (lids should not flex up and down when lids pressed). Write date on lids. Store in a cool, dry place.
6) Enjoy after 6 months of pickling. They last 2-3 years.