Post by pearcepastures on Jul 15, 2013 7:06:52 GMT -5
Pearce’s Pickle Recipe
You will need:
-A pot big enough to hold 2 gallons (or) two 1 gallon containers (best if it non-metallic---like a extra large crockpot or two casserole dishes)
-1.5 gallons worth of scrubbed cucumbers sliced into spears
-1 large onion sliced into thin rings
-Fresh or dried dill to taste (I like A LOT of dill)
-2-3 cloves of diced garlic (I like A LOT of garlic---boy am I lucky DH loves me)
-Another pot large enough to boil 4 quarts
-3 quarts of water
-1 pint of white vinegar
-1/2 cup of salt
-1 cup of sugar
-glass containers to store pickles (we use some canisters meant for storing flour/sugar/rice—the crock kind with a metal flip latch).
Directions:
*Put the sliced pickles, onions, and dill into your 2 gallon pot
*Bring to a boil the water, vinegar, salt, and sugar, stirring as it heats
*Pour the boiling mixture over the pickles, onion, and dill.
*Cover and let rest at room temperature for a full day, then move the pickles into smaller glass containers to store in the fridge(include some of the liquid too—and onions and dill if you like)
