STOVETOP DILL PICKLES

Want excitotoxin-free pickles in a jiffy?  Here is a quick recipe that will do the job nicely.

 2 small grape leaves, or chard or beet leaves             

3 C. water

2 t. dry dill herb (or 2 fresh dill heads)       

1/2 t. dill seed ground

1 bay leaves                

1 tablespoon salt of choice

4 large cloves garlic, sliced thinly

1 C. lemon juice

2 C. cucumbers sliced in 1/3 inch wide rounds

Combine all ingredients EXCEPT cucumber rounds in a sauce pan and bring to a boil.  Simmer for 20-30 minutes.  Then return it to a full, rolling boil.  Place the cucumbers in sauce pan leave the cover off and remove from the heat.   Allow to sit in the hot liquid for about 8 minutes. 

Comments

[Blue]

Best recipe EVER! Easy to make & the kids, all of them love it. I have to make this again. If you can add canning instructions for the more ignorant of us, so I can preserve some for later on, that would be awesome, but while the season lasts...I could make a gallon of these every day & they'd be eaten just as quickly. Thank you for an awesome recipe! :)