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Dill Pickles - Ida Forsgren's Famous
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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