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Dill Pickles Recipe

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This recipe for Dill Pickles, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Brabble
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
The boiling brine:
1 qt. cider vinegar
2 qt. water
3/4 c. salt

Directions:
Directions:
Scrub 4" long pickling cucumbers. Soak overnight in brine of 1/2 c. salt to 2 qt. water. In the morning, pour off the brine. Wipe the cukes dry.
Place a head of dill, a clove of garlic and a lump of alum the size of a pea in a quart sterilized jar. Pack cukes in jars, top with another head of dill.
Cover the cukes with the boiling brine.
Seal and cover jars. Turn jars up side down for several hours to seal. Store in a cool dark area. Do not eat for at least two weeks.

 

 

 

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