This recipe is our standard dill pickle recipe but feel free to
add additional spices to make them to your liking.
Dill Pickle Recipe with Grape Leaves
*makes 7 pints
6 lbs. pickling cucumbers (approximately 3-4 cucumbers per jar)
3 cups white vinegar
3 cups water
4 tbsp. pickling salt
7 garlic cloves, peeled
7 tsp. dill seeds
3 1/2 tsp. whole black peppercorns
4 large, fresh grape leaves
1. Prepare jars wash or sterilize them in the dishwasher
keeping them hot.
2. Start water bath now you want it close to the boiling
point by the time you are ready to add your jars.
3. Wash cucumbers making sure to scrub the skin thoroughly.
4. Cut off each end of the cucumber, and slice, dice or spear
5. In a medium sauce pan, over medium high heat, bring vinegar,
water and salt to a boil.
6. In each jar, add 1 garlic clove, 1 teaspoon of dill seed,
and 1/2 teaspoon of peppercorns to the bottom.
7. Pack cucumbers tightly into each jar.
8. Pour hot brine over cucumbers, leaving 1/4 inch head space.
9. Run a plastic utensil on the inside of the jar to release
any air bubbles.
10. Add 1/2 of a grape leaf on top of the cucumbers.
11. Wipe top of jar with a clean damp cloth, add hot lid and band.
12. Place in hot water bath and process for 10 minutes at a roiling
boil. (adjust time based on altitude as required)
13. Remove jars and place on a thick towel. Let cool at room temperature
for 24 hours.
14. After 24 hours, check to make sure the jars are sealed by pressing
down on the center of the lid. If it does not pop then it is sealed.
If you are able to press down on the lid, place in the refrigerator and
use within 2 weeks.
**It is best to wait at least 2 weeks before opening your first jar of
pickles believe me, its worth the wait!
Dill Pickle Recipe
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