Return to recipe index
    German Dill Pickles
    
    For one quart jar you'll need:
    3 slices onion (1 put 1 slice in)
    3 slices green pepper 
    2 bay leaves
    1/2 tsp mustard seed
    4 cloves of garlic
    1 small dried hot red pepper (I put 1/4 tsp dried crushed jalapenos)
    1 head fresh dill or 1 tblsp dry dill
    pickling cukes (as many as you can stuff in the jar)
    
    Directions for pickling brine:
    1. Boil 4 quarts water and 1 quart apple cider vinegar with 1 1/2 cup pickling salt.
    
    Directions for each quart jar:
    1. Put 2 onion rings, 2 green pepper rings, half the garlic, half the pepper, and all the spices on the bottom. 
    2. Pack with pickling cukes. 
    3. Top with 1 onion ring, 1 green pepper ring, half the garlic and half the pepper.
    4. Pour brine into jars leaving adequate head space. 
    
    Directions for canning: 
    1. Heat in canner for 10 minutes. Do not boil! 
    2. Let pickles sit for at least six weeks before opening.
    
    Rough estimate of how much ingredients you'll need for 25 lbs of cukes:
    1 gallon apple cider vinegar
    1 box of pickling salt
    1 pkg bay leaves
    6 green peppers
    6 onions
    1 box/sack mustard seed
    1 to 2 dill fresh stalks
    6 heads garlic
    1 to 2 packages of dried hot red peppers