It’s a pickle party kind of day at The Hoggatt Homeschool! One of my favorite memories of my Grandmother is her pickles. You have never had a dilly-er juicer pickle than hers! We used to get them as rewards and special treats while visiting her. My cousins and I would wrap a paper towel around them and off we would go on some sort of adventure or another! Family heirloom recipes are my favorite to share. They bring back so many good memories and experiences!
In each jar, put in a handful of celery leaves, 1-2 grape leaves (if available), a big bunch of dill, a few garlic cloves, and 1/4 t. of alum. Pack each jar with fresh cucumbers. Either sliced, spears, wholes or mini’s. I also use this recipe for okra pickles if that suits your fancy!
In large pan bring 10 c. water, 3 c. vinegar and 1 c. canning salt to a rolling boil. Pour mixture into each jar to the top!
Wipe rims and place lids and rings on. Immerse in boiling water in a water bath canner. Return to boil and start time. 10 min. for pints and 20 minutes for quarts. remove from water and cool. You will hear the sweet sound of pop pop popping lids! Check to make sure each jar seals and store in a cool dry place. Allow pickles to cure for at least a month before tasting! That;s the hardest part!!!!