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1st Annual Pickle Contest - Winning Recipe
Armenian Dill Pickles
by Mickie Wordhouse
- 8 lbs Armenian cucumbers
- 4 cups white vinegar
- 12 cups water
- 2/3 cup pickling salt
- pepper corns
- fresh dill flowers and sprigs
- wild grape leaves
- peeled and halved garlic cloves
- Soak Armenian cucumbers in cold water overnight in the refrigerator.
- Quarter and cut into jar size pieces. Into each sterilized jar, put 3 pepper corns, one dill flower, one dill sprig, 2 to 4 pieces of garlic and one grape leaf and cucumber slices.
- Mix vinegar, water, salt, and bring to a boil. Pour over cukes, seal and process for 10 minutes.
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