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Dill Pickles
Submitted by Keldon C. See all of Keldon C.'s recipes. | February 9th, 2022

Ingredients are for 12 Pints.
Scale It
Quantity Unit Ingredient
48 medium
1 bunch
1 quart
8 cups
1 cup
12 cloves
Additional Info:

If you enjoy garlic, you can add 2 cloves per jar. Just be sure to add the same amount when boiling the brine.

Directions:

Refrigerate Overnight

Wash the cucumbers and remove any stems. Place in a large container and cover with cold water. Refrigerate overnight or at least for several hours.

Pack the pickling cucumbers into pint jars as tightly as possible. Place 2 sprigs of dill in each jar.

In a large pot, bring the cider vinegar, water, pickling salt and garlic cloves to a boil. Boil for 2 minutes. Retrieve the garlic cloves with a slotted spoon and put one in each jar.

Pour the hot brine into the jars and seal. Be sure to label and date your jars. Store in a cool, dark place.

These pickles are ready to eat in about 2 weeks, but the longer they steep in the brine, the tastier they become.

Submitted by Keldon C. See all my recipes. | February 9th, 2022

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Wrap your celery in tin foil, also known as aluminum foil, when you bring it home from the store. This will keep your celery delicious and crispy for up to 3 times longer.