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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pickle Brine Recipe

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This recipe for Pickle Brine is from GOOD COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups water
2 cups vinegar
4 tbs picking salt
1/4 -1/2 cup of well chopped onion

Boil for 5 minutes before using.

2-3 heads of dill per quart jar
1 tbs of diced garlic per quart jar
1/4 slice jalapeño pepper, add seeds for heat.

Directions:
Directions:
Run your jars through the sterilized cycle of you dishwasher for best results. If you don't have that you must boil jars for 5 minutes in hot water.
Place jars in a hot over, 200º is what I use.
Heat the lids of the jars and boil gently for 5 minutes before using.

Pull one jar at a time, work as fast as possible to keep jar warm. Use oven mitts or towel to handle jars.
Add garlic to bottom, then fill jars with cukes. Cukes can not be cold, will cool off the brine too much. Don't forget to add the extra peppers :) Don't over fill jar, cukes need to be covered completely in brine.
Put dill heads on top, they can not peak out of the jar. Pour brine until 1/4 inch down from top. Wipe ring of jar before putting lids on, secure tightly. Set aside and do not disturb for 24 hours. Check to see if jar is sealed, redo if not.
Put in a cool, dark spot to pickle for 6 weeks.
Personal Notes:
Personal Notes:
I have used sweet banana peppers that I grew, loved the flavour they added.
Also have added a hot pepper to jars to spice them up. Do a few jars to experiment to know what you like the next year.

 

 

 

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