Thursday, July 21, 2011


 Munion's Sour Pickles
2 qts water
1/3 salt 
1 cup white vinegar
1/3-1/2 sugar (depending on how sweet/bitter your cucumbers are)
Seed Heads of Dill (or dill seed)
Glass jars

1. Boil water, salt, vinegar and sugar.
2. Let it cool.
3. Clean your jars with soapy water, bands, everything!
4. Sterilize jars (pour water into it and zap in microwave till boils, or
put in oven for bit or run through steri cycle in the dishwasher)
5. Slice cucumbers into spears.  Bigger cucumbers that have remained on the vine longer can be far more bitter than smaller ones.  Be sure to sample each to decide how much sugar should go in your mixture.
5.  Once jars have cooled, pack with cucumbers, garlic, seed heads of dill.  (We also made a special batch for my mom and added horseradish to hers) 
6. Pour cold syrup on top of contents of jar.
7. Screw lid on top, place in refrigerator for five day to achieve proper pickling. 
The pickles will keep for up to six months, but they must remain refrigerated.

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