[CH] Granny's Killer Dillers
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Tue, 8 Aug 2006 20:36:51 -0700
My mother-in-law has been making these for yeARS. she has a fancy
food business in Seattle and these sell first.
Our kids grew up eating these and are simply crazed for Granny's
Killer Dillers, and now the grandchildren are as well. I do the same
with chiles, okra, and cherry green tomatoes-seriously good.
mary-anne durkee
Granny's Killer Diller's
by Ella Mae Durkee
12 cups of water
4 cups of white vinegar
1 cup pickling salt
1/4 cup sugar
2 tsp. alum
Mix above ingredients together in a large kettle and bring to a boil.
Place the following ingredients in sterilized jars. Pack well washed
cucumbers into jars
1 head of dill
2 cloves peeled garlic
1 dried Chile * I add 3 or 4 chiles and to be killer hot 12
1" X 1/2" piece of peeled horseradish root
1" X 1 1/2" piece of green bell pepper
Process pickles in a large kettle filled with warm water to just below
the neck of the jars, bring pickles to boiling and process for 10-12
minutes at boiling. Check colour of cucumbers after about 10 minutes
by lifting one jar from hot water bath and looking at colour.
Cucumbers should be starting to look somewhat yellow. Don't overcook
(they will still continue to cook after removing from hot water bath).
Cool.
Wipe jars.
Place on shelves to cure for 4 to 6 months for flavour to develop, one
year is better.
Variations
Now what you do is use the brine and rcipe below, but instead of
cucumbers you pack the jars with clean, green cherry tomatoes, as in
not ripe cherry tomatoes.
I use this same recipe for okra, also chiles (omit dry chile), also I
stuffed green tomatoes with shredded cabbage and pickling spices and
some large chiles like jalapenos. Gorgeous jars and real good.
I made a dozen pints of the green cherry tomatoes last year. This is
the best! You must let them age 6-8 months. Try the pickles too.