Recipe at Quiet Acres Farm

Dill Pickles

Submitted by:

Ruby Romanek, Niagara-on-the-Lake (ruby@qa.on.ca) www.qa.on.ca

Comments of Submitter:

My family loves these crisp dill pickles. They are worth the wait. My company always raves over them and most people want the recipe. When you use cucumbers picked fresh that day your pickles will be crisp.

Preparation Time:

>2 hours

Number of Servings:

14 quart jars (approximately), but it depends on how you pack the jars.

Ingredients:

2 six quart baskets of Quiet Acres pickling cucumbers (Want to know cucumber maturity dates?)
20 cups water
6 cups white vinegar
1 cup pickling salt
2 Tbsp mixed pickling spices
2-8 cloves garlic
2 large bunches dill weed

Method:

Wash and clean cucumbers. Sterlize Jars and tops. In large preserving kettle or saucepan, put water, salt, vinegar and spices. Bring to full boil and boil for three minutes.

Into each jar put a clove of garlic and a handful of dill weed. Pack jars with cucumbers. (If the cucumbers are large you can quarter them, then pack the jars.) Fill jars to the top with boiling brine. (The brine is the liquid, but having spices in the jars is okay too.) Adjust tops and seal tightly.

Store in cool dark place. Wait eight weeks before eating.

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