We were at brunch at my MILs today and we got to discussing stoves and the fact that you can't can properly with a glass top. The conversation came around to discussing the sun dill pickles so I thought I would share it today. By the way the melons from Rocky Ford are available and they are extra good this year.
Place 1 quart of water, 1 quart of cider vinegar and 1/2 cup of pickling salt into large saucepan. Heat slowly until boiling. Put 3 garlic cloves and 2-3 chunks of onions into a quart jar (this recipe makes 4 quarts). Add 2-3 sprigs of dillweed to each jar. Fill each jar with sliced cucumbers. Pour hot liquid over cucumbers to the top of the jar. Seal and set in the sun for 6 days. Rotate 1/4 turn each day. After 6 days store 4-6 months in cool place for best results.
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