LOCATION: Recipes >> Preserving >> Dill Pickles 18
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Dill Pickles 18
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Grape Leaf Pickles
10-20 grape leaves
10-12 dill heads
1 oz pickling spice
3 1/2 gals cukes (20 lbs)
1 pound pickling salt
2 cups white vinegar
2 gallons water
Scald a 4 gallon crock. Line bottom with grape leaves then add half
the dill and 1/2 the pickling spice and fill with washed cukes
(remove blossom end) to within 3" of top then add the rest of the
dill and spice and cover with grape leaves.
Make a brine of the salt, vinegar and water. Bring to boil and
allow to cool. Pour cooled brine over cukes. Cover/weigh down with
a plate and clean rock or canning jar filled with water and sealed
to hold contents below brine.
Remove scum daily. Keep at around 70-80 degrees. Fermentation should
be complete in 10-14 days.
When pickles are cured make a fresh brine, bring to boil and cool.
Pack cukes into sterilized jars, pour brine over and seal. Store
in fridge. (If the cukes are fully cured you could also use hot
brine and BWB 15 minutes).
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14 of 20 people found the following review helpful:
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Uncle Earnest's pickles, February 6, 2005 - 04:39 PM
Reviewer: Jean Holder from Lexington, NC from San Antonio, TX
I thried to make this receipe from scratch from what I could remember from 50 years ago.
Making the actual pickels were no roblem, it was getting everything big enough to work with. Had a hard time finding a 4 gallon crock, (I remember Uncle Earnest's container was like a hand makde container that had been fired down in Seagrove, NC).
I had long almost forgotten about the pickels until a friend of mine that I work with went home to Winston Salem, NC and brought me some "Hiatt's Ole Timey Grapeleaf pickles" and the "Hiatt's Chow Chow" (tastes like the kind my Momma use to make every year from all the gardens she went to and got the veggies to make it."
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