Granny's Pickles – a delicious recipe with fresh picked cucumbers, vinegar, water, salt, grape vine, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash cucumber with warm water (warm water helps them seal better).
2
Pour 1 quart (950 ml) of apple cider vinegar, 3 quarts (2850 ml) of water (perferably spring water, water that has been treated such as city water will not sour to make pickles) and a cup of salt in a large pan and bring to a boil.
3
I usually put a small pan of water on to boil with the lids in it so they will seal better.
4
Then, place dill, garlic and hot pepper in the bottom of the jar, pack the cucumbers in on top of them.
5
Place a grape leaf on top of the cucumbers and alum on the top of the leaf.
6
Pour the hot juice mixture over the cucumbers and seal.
7
Give them a few weeks to work off.
8
We like them better cold so I keep them in the refrigerator after they have been opened.
99
kcal
Calories
22
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: fresh picked cucumbers, 1 quart (950 ml) vinegar, 3 quarts (2850 ml) water, 1 cup (225 ml) salt, and more.
Yes, Granny's Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
