Wisconsin Style Home Made Dill Pickles (Read 441 times)

I got this recipe from my niece in Wisconsin. She has been doing her own canning for years, and last year sent us a few jars of these pickles. They are awesome!

Here is the pickle recipe:

Soak the pickles in ice water – we usually leave them in ice water in the fridge over night depending on how much time you have.

Fill clean jars with fresh dill heads (depending how dilly you want it, we use 2 heads a jar), fresh garlic (3 to 4 of cloves a jar) and stuff with pickles (make sure you wash them first).
Mean while, bring to a boil a mix of 3/4 cup Morton’s canning salt, 1 quart Heinz Vinegar and 3 quarts water.

The recipe is pretty simple but make sure you use fresh dill & garlic, Heinz vinegar and Morton’s canning salt. Make sure the brine is still boiling when you pour into the jars and leave the cucumbers in the ice water as long as you can.... clean a batch then stuff em’ right away. (we stuff the jars full) Covered (use a towel) hot water bath until the water is cool then remove the jars and store them!