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MOTHER'S DILL PICKLES

By

Rate this recipe 4.1/5 (15 Votes)

Ingredients

  • 1 Qt Cider vinegar
  • 3 Qts Water
  • 1 Cup Canning salt
  • Fresh dill heads
  • Garlic buds
  • Hot peppers
  • 1/8 tsp Alum to each jar

Details

Level of difficulty Difficult
Cost Expensive

Preparation

Step 1

Soak small pickling cucumbers overnight in COLD water (or 6-8 hrs) before canning.

Sterilize jars, rings & lids. Place 1 dill head, 1 pepper, 1 clove garlic, & 1/8 tsp Alum in bottom of each jar. Pack jar tightly with cucumbers & put another head of dill in top of jar.

OPTIONAL: (If available, I put 1 washed grape leaf on top of the dill before sealing. It holds the dill in well, & also seems to add flavor to the pickles, but it is not necessary.)

Step 2

Bring vinegar, water & salt solution to boiling. Pour over cucumbers. Seal jars with hot water bath.

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Three Cheese Baguette

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INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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