Pickling Time

     Every year, when the gherkins are in at the market, CC prepares Dill Pickles.  Now, I was never much of a pickle fan until I tried CC's.  They are crunchy and very tasty, so I thought I would share his recipe with you.

     After scrubbing and drying the gherkins off they are sorted according to size.  The jars are washed on the hot cycle in the dishwasher and allowed to dry and the lids are boiled in water on the stove.  The gherkins are pricked with a fork to allow the vinegar solution to penetrate the flesh.

     CC crams as many gherkins into the glass jars as he can, then adds two peeled cloves of garlic (purchased from the market), a small bunch of fresh dill (also purchased at the market), 1 tablespoon of pickling salt, 1/4 teaspoon alum and then 1/2 - 3/4 cup white vinegar (depending on the size of the jar). He then adds boiling water to the top of the jar, puts the lid on, flips the jar upside down and lets it rest overnight.  He then flips it right-side up and puts it in a cool, dark place for 6 weeks.  Then, it's time to enjoy!  They are great by themselves of course, but we also add slices on top of burgers or chop them up in potato salad. YUM!