Yesterday was pickling day at Bonnie's house! Get her recipe below:
'Cres' Dill pickle Recipe (Bonnie Mohr)
8 Cups water (I use Spring water)
3 1/2 Cups vinegar
1/2 Cup salt (Pickling/canning salt)
1 Cup sugar
Garlic & Onion
Lots of Dill
Layer garlic, onion and dill into the jars of cucumbers. (Use as much or as little as you like for taste.) Mix cold top 4 ingredients and pour over cucumbers. Seal jars. Place in canner and bring slowly to a boil for about 5 minutes. Then remove from heat and let set in hot water for about 15 minutes. Remove and let cool down. Do not eat for 3 weeks.
To speed things up….we use turkey fryers on the front porch….but you must cool the water down with cold water before you put the next batch of pickles in or it will be too hot and your jars may crack. When we do it this way, we usually just leave them in the boiling water for 10-15 min.