My Mother always grew a large garden and had a plentiful canning room in the basement with many types of pickles, tomatoes, corn, green beans, chicken, beef, peaches, pears, apples, jams. jelly, and more. What she didn’t can, she froze. I fondly remember the annual family gathering to pick, husk, parboil, cut and pack sweet corn for the freezer. How wonderful to enjoy this bounty during the long, cold Iowa winters.
This year I had a plentiful harvest of cucumbers. With the first hard freeze shortly after Labor Day, I had to pick most the produce, including many cucumbers. I made my Mom’s Easy Dill Pickle recipe and it didn’t disappoint. The addition of fresh garlic to the second batch will be a new twist!
EASY DILL PICKLES
Medium Cucumber, sliced into spears or slices
Fresh dill
White vinegar
Water
Salt
Alum
Optional: Peeled cloves of garlic
- Wash medium size cucumbers and pack in canning quart jars. Add fresh dill to the top (stem and all). Place 1/4 teaspoon alum in the top of each quart jar of cucumbers.
- Boil canning lids and rings in a separate pot.
- Mix 1 part vinegar to 3 parts water. To each quart of liquid add 4 tablespoons salt. Heat liquid to boiling point. Pour liquid, while hot, over pickles.
- Immediately place lids and rings on each jar.Let stand until cool. Check to assure lid has sealed. Let the pickles sit in the brine for a few days/weeks. Store in a cool place.
- I’ve also made these pickles and just placed in the frig, skipping the canning process.
Fork Lore 