Friday, August 21, 2015

Sweet Dills

So this recipe is from Erika's great-grandma.  The instructions weren't completely clear, so we worked this out, but we wont really know how these turn out for about month. This isn't say to wait a month, but that's pretty standard. It also didn't say how long to process...we did the standard 10 minutes.

Sweet Dills
Modified from Grandma Rose
 
4 1/2 quarts cucumbers (I measures this sliced....I am not sure how she measured it), sliced
2 onions, thinly sliced
dill (2 heads/springs per jar)
6 cups vinegar
6 cups sugar
3/4 cup salt
1 1/2 tsp celery seed
1 1/2 tsp mustard seed
 
Put one head of dill and two slices of onion in each sterilized jar.  Fill with cucumber slices.  Top with second head of dill and two more onion slices. 
Combine the rest of ingredients in a saucepan and bring to a boil.  Pour into the jars.  Seal.  Process for 10 minutes.  Wait a month before serving.
Makes 9 pints (we got more....we got 14 pints and 3 quarts out of about 18 cups sliced (which is 4 1/2 quarts) cucumbers...we actually had to do another batch of the brine when I ran out (I did a third of it, just kept the same ratio, so I think it matters how she was measuring...if you measure sliced, like we did, either do less or just expect to do more brine..  Once you have them packed in jars, you can do the math there.)

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