Marge’s Diner Dills
My most sought-after condiment. After all, what’s a Diner without dills?
What’s in it?
20 to 25 cucumbers (2 1⁄2 to 3-inch size)
1 quart white vinegar (4 cups)
3 quarts water (12 cups)
1 cup salt
Powdered alum (less than 1/8 teaspoon)
Garlic cloves (1 to 3 in each jar)
Dill heads and stems
Hot red peppers (optional)
Green, pink, red or black peppercorns (1 to 3 in each jar)
Here’s how you do it …
Wash the cucumbers. Let stand in cold water overnight.
Dry and pack dills in sterilized jars with powdered alum, cloves of garlic, dill head and stems and a red pepper (optional) in each jar.
Combine vinegar, water, and salt in a pot. Bring to a boil, and fill the jars.
Makes 6 to 8 quarts, an equivalent of 12 to 14 500 ml jars.
This recipe can be doubled, which is a good thing.
From kitchen to table
One thing about Marge’s Diner Dills is that they make great gifts during the holiday season. They are equally happy to sit on a buffet table, appear by yummy turkey sandwiches, snuggle inside a juicy hamburger or just hop from the jar right into your mouth if no one is watching. Okay. Even if someone is watching.
Not bloomin’ likely.