VINEGAR TOM’S Mom’s Dill Pickles
When Frank veteran Tom Sherohman’s mother decided to open up her kitchen to the hags of Frank and share the secrets of her FANTASTIC pickles, it seemed perfect to use as a recipe for this newsletter. For those of you who have fear of canning, fear not! – these are easy and the most delicious pickles ever! With Pat’s guidance, Maria, Virginia and I just canned 44 quarts on a Sunday morning!Total time:
1/2 bushel of 3-4″ cucumbers
1 large Bunch of fresh dill with seed heads
Dried red pepper
Prepare the brine: for each quart of pickles, combine 2 c. of water, 1 c. cider vinegar, and 1 T. pickling salt (a half-bushel of cukes will yield about 20 quarts). Combine brine ingredients in large pot and bring to a boil. Meanwhile, sterilize wide-mouth quart canning jars and lids. In the bottom of the jars, place a large head of dill, 2-3 peeled garlic cloves, 1 tsp. mustard seed, and a dried red pepper or two. Pack the jars loosely with the cukes, then top it off with another head of dill. Leaving 1/2″ of headspace in the jar, fill with the hot brine. Wipe the rim of the jar clean, place the hot lid on top, screw on the ring, and process in a water bath for at least 15-20 minutes. Remove from water bath and let cool. The lids will pop as the jars cool, confirming that the jars are sealed. Once the pickles have cooled, you?ll see witchcraft in action once you open a jar: the pickles will disappear before you can say “Vinegar Tom”! See Bell?s Blue Book of canning for additional tips.