Barb’s Dill Pickles

We have lovely neighbors.  We’ve been next to each other for 33 years.  When I started gardening and grew pickling cukes- or maybe it’s when Barb gave me a bag from her garden – she also gave me her recipe.  Every so often I phone her up and ask once again “do you put these in a boiling water bath?  Or just let the hot jars seal on their own”.  After 33 years, I called once again and finally this time wrote it on the recipe card “No Water Bath”.  I remember reading all about canning online a few years ago and then everyone was saying you had to put your quarts in a water bath.  The resulting pickles were not nearly as good and crunchy – the way I love them. 
Prepare 2 quart jars by washing them and boiling them or putting them through the dishwasher.  I do the dishwasher method once we moved up to owning one!  The idea is to time the washing of the jars so that they come straight from the dishwasher to the counter to be filled with cucumbers.  Let’s back up a bit here….. first the recipe:
Barb’s Dill Pickles:
In each hot clean quart jar put: 1 teaspoon pickling spice.
                                               1/4 teaspoon powdered alum
                                               1 clove garlic, peeled.
Fill the jar with scrubbed clean, small pickling cukes.  Right up to the shoulder of the jar. Place one head of dill at the top of the the cukes. 
Liquid:
 in pan on stove put:
3 cups water
1 cup white vinegar
1/4 cup pickling salt (coarse salt or un-iodized salt)
Bring to a boil and pour over cukes in jars.  There is enough liquid to fill two jars.  Place clean hot snap lid on top and screw on lid.  Let cool on counter.  You should hear two snaps indicating both jars have sealed.  Barb had told me not to double the recipe.  Many times I didn’t listen thinking “what difference can that make?”  Well, I should listen and so should you if you try this recipe. The pickles turn out way better if you just make two jars at a time.  Let sit for at least a month in you basement cold storage room for the flavour to develope.
Tips: Clean your cucumbers first.  Assemble all your ingredients and supplies next.  Put your jars in the dishwasher, boil the lids and boil the liquid. 

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