Dan Adamus's DILL PICKLES

Ingredients listed are for a 1.5 litre jar.

INGREDIENTS

5 Teaspoons of pickling salt.

2 dried red chili peppers

1 teaspoon of pickling spice

2 bay leaves

2-3 garlic cloves

dill weed - approximately 3 strans

brine consisting of 5cups of water to 3 cups of vinegar - boiled

DIRECTIONS

1. Soak cukes in cold water and ice over night.

2. Wash each cuke individually with a vegetable brush.

3. Cut a small bit off each end of cuke.

4. Sterilize jars and lids.

5. Bring brine to a boil.

6. Pack cukes into the jar.

7. Add all the dry ingredients putting the dill weed wrapped in the top of the jar.

8. Pour in boiled brine to the top of the jar. (right to the top)

9. Seal jars with the rubberized lids.

10. Make sure all of the salt is dissolved. Shake jars if required.

11. Leave jars upside down for two days. Then store right side up in a cool, dark area.

You can eat the pickles in 5-6 days, however, they become tastier with age.

NOTES

1. Soak the cukes in large cooler overnight. I added 2 bags of ice initially and then filled with water. Add more ice as required.

2. I bought my cukes at Market Fresh. I asked for a bushel. I think it was around 25-30 lbs. This made just over 12 jars.

3. You can sterilize the jars 2 ways: in boiling water or in the oven. I used boiling water and left them in for about 3-5 minutes.

4. Jars and lids were purchased at Walmart. I bought a box - 12 jars.

Before you buy all this stuff, make sure the small cukes are still available. It's getting late in the season.

ADSY

ENJOY

Patent pending - Morris Kowaluk