James Rambur Presents

Award Winning Dill Pickles

This is the recipe for my world famous dill pickles. If you follow the simple steps you to can make award winning pickles.
Ingredients for two cases of quarts,24 jars

25 Lbs. small cucumbers (Must be fresh)
5 Lbs carrots (Important as something in carrots crisps the cucumbers)
10 to 20 bulbs of garlic (5 to 8 clove per jar don't skimp)
Fresh dill, one large or 2 medium heads per jar
Hot peppers to taste 1 to 8 per jar (optional)
1 gallon white vinegar
1 box canning salt

   Scrub cucumbers well with a brush under cold water. Peel and cut carrots into sticks about 3-4 inch long. Peel garlic cloves. Wash dill and check for bugs. That covers the hardest part. Starting with dill garlic and peppers pack into clean jars. With those on the side start with the larger cucumbers first as the smaller ones will fit in any space that is left. carrot strips fit quite nicely between cucumbers and jar. When you have the jars full you are ready to process.

Mix brine in large pot and bring to a boil.

1 Quart white vinegar
3 Quarts water
1 cup salt
   Place packed jars in boiling water bath and fill with boiling brine. Place lids on jars and put on bands snugly but not tight. Process for twenty minutes. Remove from canner, place on newspapers to cool and tighten bands. As they cool the lids will pop down with a vacuum seal. The next morning remove bands and wash jars and bands in cold water. This removes salt that can cause the bands to rust. Put away in a cool dry place to cure. They will be ready to eat in about 3 months but will keep getting better for about a year.
   This brine mixture works well for string beans or carrots alone.

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