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Open Jar Dill Pickles Recipe

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This recipe for Open Jar Dill Pickles, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Dero
Added: Saturday, February 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 lb. cucumbers
4 tbsp. pickling spice
8-1/2 qt. rain water
2 c. salt
2 c. vinegar
dill (fresh)
grape leaves

Directions:
Directions:
Select cukes of uniform size, 4-5" long. Cover the bottom of a 4 gal. crock with grape leaves. Cover the grape leaves with layer of dill and sprinkle with half of the pickling spice.

Rinse cukes with cold water and pat dry. Arrange cukes in crock to come within 2-3" from the top. Add a layer of dill and remaining spices. Cover with grape leaves.

Combine water, salt and vinegar. Pour over cukes. (Do NOT heat.) Cover cukes with a plate that just fits inside the rim of the crock. Place a weight (large clean rock) on top of the plate to hold cukes below the surface of the brine. Place clean cloth on top and set in a fairly warm place, 80-85. Should be ready to eat in 2 weeks.

Every few days remove scum, being careful not to mix it into the brine. After active fermentation has ceased or 3 weeks; pour a layer of paraffin wax over the surface of the brine. Store in a cool place.

Personal Notes:
Personal Notes:
I did these and they were good! . ...a little work though.

 

 

 

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