Here is the deal. It is nothing special until you do it for a while and get the adjustments down to your own taste, but no joke and I am not trying to sound like some cracker bragging about his mama, but she does make amazing pickles. The boys that hang around my house (not just my kids but their friends) will eat these things until they have to be stopped. I can only get so many from her. I do lots of canning and so forth, but her pickles with my daddy's cucumbers are awesome.
Brooksie's Dill Pickles
Sterilize jars and pack into each jar beans or cucumbers (standing end on end) along with one large clove garlic, one tabasco or other small hot pepper, 1 dill stalk top
1 Quart White Vinegar
3 Quarts DISTILLED Water
1 scant cup salt
Heat brine to boiling and pour over cucumbers in jars.
Seal and Invert Jars until cool
Ready to eat in three or 4 weeks
Many times the dill will be ready in your garden before the cucumbers. In that case you may preserve the dill by breaking into 2 inch pieces and putting into large jar and pouring mixed brine solution on it until covered. Keep this jar in a dark place and when the cucumbers are ready use the dill AND the brine, but remove the dill from the brine before boiling.
There you go simple and easy. You will notice that the cucumbers are never blanched or par boiled, etc. The beans should not be either, although I have noticed that they really take 4 to 6 weeks, just a little longer than the cukes.
Incidentally, the dill will keep until after the nuclear war (when there will be a great shortage of dill pickles and Mama's to make them
) as long as it is kept in the dark
Hey Bushie, My brother in Round Rock has got a stach of these things if you screw yours up, but he was always bad about sharing