Grandma Ally’s Pickles
Dill Pickles
3 quarts Water
1 quart Vinegar
1 cup Canning Salt
8 pounds Pickling Cucumbers
2 Red Bell Peppers, chopped medium
1 bulb Garlic, chopped large
2 large handfuls of Dill
15-20 pint jars
Pre-treat your jars, lids and rings. Wash and trim each end of the cucumbers. Depending on the size of the cucumber, cut them in half or in quarters. Pack each jar with cucumbers and use a knife to cut the tops off any that are too tall (you don’t want any cucumbers coming within an inch of the top of the jar). Stuff some dill down in between the pickles and place the bell peppers and garlic on top.
Grandma’s recipe calls for a ‘touch’ of Alum on top as well. I used it, but belatedly read about the positive/negative comments about Alum. It makes the pickles crisp, but it is a chemical. It is your choice to use it or not.
Bring your water, vinegar and salt to a boil. Ladle over the cucumbers, leaving ½ inch headspace at the top of the jar. Place your lids and rings and can using the waterbath method for 15 minutes.
*Tip: The tomatoes will put off a lot of steam during this process. I have found that leaving the oven door partially open and upping the heat to 400 for 15 minute periods helps. Don’t forget to turn the heat back down to 375 once you close the oven door.
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Sun Dried Tomatoes
10 pounds Roma Tomatoes
1 bulb Garlic, chopped large
1 large handful Basil, chopped large
2 pint jars of good Olive Oil
Salt
Pepper
15-20 half-pint jars
Pre-treat your jars, lids and rings. Wash and dry the tomatoes thoroughly. Cut them in half lengthwise, in half again, and in half again so that you have 8 tomato slices. Line four cookie sheets with parchment paper and arrange the tomatoes skin side down. Generously sprinkle with olive oil, chopped garlic, salt and pepper. Bake at 375 for approximately an hour, checking on them frequently* (if your oven is like mine, the tomatoes in the back will be finished prior to those in the front). You want them fire roasted, but not burnt. Watch them carefully.
Once finished baking, add ¼ inch of olive oil and a layer of basil to the bottom of each jar. Add your tomatoes, leaving ¾ inch headspace in the jar. Top off with olive oil.
Add 1 tablespoon of lemon juice to the top of each jar. Place your lids and rings and can using the waterbath method for 1 hour and 25 minutes.
