Tina's Dill Pickles
Pickling is the oldest known method of food preservation. The ancient Sumerians, Babylonians, Egyptians, Ethiopians, and Greeks knew the art of pickling. Basically, the massive amounts of vinegar and salt in the pickling brine prevent bacteria from growing.
It is important to remember that vinegar and salt water are highly corrosive. They will attack any metal they come in contact with. For this reason, I must caution you not to use any metal implements or containers when making these pickles.
Ingredients:
Two dozen Kirby cucumbers (this variety is excellent for pickling)
One quart of white vinegar (5% acidity)
Two quarts of distilled water (important - the metal ions in tap water will ruin the pickles)
One cup pickling salt or Kosher salt (Again, this is important. Table salt contains aluminum oxide to prevent caking, and is often iodized. Either of these chemicals would ruin the pickles.)
Four to six ounces of pickling spice
Four tbs. Garlic powder or one head of fresh garlic, peeled and separated
Two tbs. dried dill or four tbs. fresh dill
