Sunday, March 1, 2015

Audreys dill pickle recipe

14 cups water
4 cups vinegar (adjusted by RO to 2 cups)
2 cups sugar (adjusted by RO to 1 cup)
1 cup pickling salt
dill and garlic
(enough brine for approx 10 quarts)
Put washed cucumbers, dill and garlic into jar
Pour in brine which has been brought to a boil
Seal jars
Bake 20 minutes in 200 degree oven

1 bushel cucumbers makes approx 40 jars of pickles
You need about 1 gal vinegar, 3/4 box pickling salt, and 4 lbs sugar

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