Homemade Dill Pickles
This recipe comes from a family that is dear to my heart. This was Salome Marta’s Dill Pickle recipe that has raised a peck of children. I have been using this recipe for 24 years now and have great results every time. We even use this recipe for all the homemade pickles served at The Living Farm Café. My son, Chef Mike Gillespie, makes over 300 quarts of pickles every year to keep up with the demand at the Café.
Gather up about 8 pounds of cucumbers. Wash the cucumbers and then slice them to your preference.
In a large pot, boil 1 quart of cider vinegar, 3 quarts of water and 1 cup of pickling salt (do not use iodized salt).
In quart jars, I put 1 clove of garlic (peeled), 1 head of fresh dill and a grape leaf (for crispness).
Next add the cucumbers, packing in as many as you can.
Pour boiling liquid over the cucumbers. Until the jar is full to within ¼ inch of the top.
Seal the jars and cook in a hot water bath for 10 minutes.
I place the jar of cucumbers in the cabinet and will open the first one after 3 weeks. I will make a jar of tiny pickles for Thanksgiving and Christmas dinners. It makes my mouth water just talking about the yummy pickles.