We put by 19 quarts of dill pickles using this recipe from allrecipes.com.
We also made a few quarts "new pickles" or "half sours" by using the dill recipe, doubling the garlic and leaving out the dill. I did not can these, but put them directly into the refrigerator and started eating them after 8 hours. I have made them in advance for lunch guests.
We bought a bushel and a half of cucumbers and about half a peck of green beans in addition to onions, garlic and dill at our local farm stands and will be looking forward to crunch (I hope!) cukes through the winter!
Sounds tasty. I made these last year and _loved_ them.
ReplyDeletehttp://seasonalontariofood.blogspot.com/2007/07/dill-pickles-by-jar.html