Dill Pickles – Ida Forsgren’s Famous

Dill Pickles – Ida Forsgren’s Famous

Ingredients
  

Make Brine of:

  • 3/4 C. Pickling Salt
  • 3 qts. Water not soft water
  • 1 qt. 5% Apple Cider Vinegar
  • To each sterile 2 qt. canning jar add:
  • 1/4 tsp. Alum
  • 3 large Heads Dill
  • 3 cloves Garlic or 2 Jalapeño Peppers – ends cut off
  • 1 Chili Pepper
  • Pickling Cucumbers

Pack dill garlic, cucumbers and peppers in jars.

Instructions
 

  • Heat lids and rings.
  • Heat brine and pour over packed jars.
  • Put on seals and rings. (Ida does not process/water bath these further)
  • Keep warm (at room temp. in the summer, covered with towels) for 24 hours before eating or refrigerating.
  • It’s ok if jars don’t seal.
Keyword canned | Dill | Forsgren | ida | Pickles

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