Judy’s Famous Dill Pickles!

Pre-Game…Trying the jar on for size

I grew up next to Judy.  She is one of the many gems on Bainbridge who I wish still lived a stones throw back in Boston.  Anyone who knows Judy, knows that she is an extraordinary, generous and enthusiastic woman and is a force of inspiration and skill in the kitchen.  Among her circle, she is a celebrity of pickling and the queen of maximizing a harvest.   With an abundance of gorgeous  Cukes, Dill, and Fresh Garlic coming in from Siena Farms, I reached out to Judy to see if she would entrust me with her famous Cold Packed Refrigerator Dill Recipe.  Brave Apron struck the jack pot!  Note: you will need room in your refrigerator and no need to worry so much about exactness of cucumber size.  Pristine Siena Farms herbs and veggies could not be happier, nor could AJ and I!  These make fantastic Hostess Gifts too!

Ingredients for Judy’s Famous Cukes!

INGREDIENTS and PREPARATION:

To each quart jar(that have been washed in the dishwasher)add in order:

• 1 grape leaf (visually stunning and old world trick for keeping pickle firm and snappy)
• 1 Stalk Fresh Dill, wound in a small circle
  

  Dill wreath to be set in jar

• 4-5 peeled cloves of garlic (Siena Farms young garlic is fantastic, tender and mild)
• 1/4 of a White Onion, sliced
• 3  tsps. of pickling salt
• 2 tsps. of Yellow Mustard Seed
• 15 Whole Black Peppercorns
• 1-2 Whole Dried Hot Thin Red Chili Pepper
• 1/4 tsp. Alum (also used to keep pickles firm and snappy)
• 1/2 fresh Jalapeno, sliced
• 1 slice of sweet fresh red pepper(place on jar wall)
• 5 medium Cucumbers, blossom removed

• 2-3 small Cucumbers, blossom removed
• 1/2 cup Apple Cider Vinegar

PREPARATION:

• Fill jar wit tap water to within 1/2 inch of top
• Screw on brand-new lids
• Shake well to dissolve powders
• Store in refrigerator
• Ready to eat in 3-4 weeks!