"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dill Pickles Recipe

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

Peggy Pruett Campbell
Added: Friday, June 15, 2007


Small Pickling Cucumbers

2 to 3 Cloves Garlic per jar
2 to 3 Red dried Chili Peppers per jar
1 to 2 Heads of Dill per jar
1/4 TSP Mustard Seed per jar


1 Quarts White Vinegar
1 Quarts Water
3/4 Cup Sugar
1/2 Cup Pickling Salt
3 TSBP Pickling Spice (tied in cheesecloth

Pick cucumbers and wash.

Fresh pack quarts jars with dill, red chili peppers, garlic, mustard seed and cucumbers.

Mix brine together and bring to a boil. Simmer for 10 to 15 minutes. Pour over cucumbers. Put lid on and tighten.

Process in water bath for 10 minutes.

Personal Notes:
Personal Notes:
This came form Irene Daniels. You need to pick cucumbers the same day you pickle them. Use small cucumbers only.




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