Gram's Dill Pickles
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Source & History
This is based on Mum's dill pickle recipe, which I have courtesy of my brother Doug, and which would also be, I suspect, the one that her mother used. I spoke to Doug & he says that he has another recipe which he thinks tastes better - so I combined them. Mum's didn't have the pickling spice & the sugar.
Notes
- the idea of the soaking overnight in cold water is to firm up the cucumbers before pickling them.
- Doug said that Mum said to leave the pickles at least 3-6 weeks to cure before eating them. He also said that he prefers to use them after only 2 weeks.
- For how to sterilise your jars go to Sterilising Jars (The Easy Way).
- Author
- Aileen Sorohan
Ingredients
- 2 kilograms cucumbers
- 8 cloves garlic peeled
- 12 sprigs dill
- 6 cups water
- 3 cups vinegar
- 1/2 cup pickling salt
- 1/2 tbsp pickling spice
- 1 tbsp sugar
Instructions
- Clean the cucumbers and cover in cold water. Soak cucumbers overnight in the fridge.
- Drain & pack into sterilised jars Use large jars - 1 quart (1.1l). Makes 4 to 5 jars - about 500g per jar.
- Add 2 cloves of garlic and 2 sprigs of dill to each jar.
- Mix water, vinegar, pickling salt, pickling spice & sugar and bring to boil. Let simmer for 10-15 minutes to get the full flavour of the pickling spice.
- Pour over packed jars and seal. Let cure for 3-6 weeks before tasting.
