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Kosher Dill Pickles Recipe

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

Contributor:  
Contributor:  
Christine Ross Saavedra
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
36 cucumbers (cut in chunks or spears)
15 c. water
¾ c. salt
2 c. vinegar
Alum (1/2 tsp. per jar)
Fresh dill (1-2 sprigs per jar)
Fresh garlic cloves (3 per jar)
8-10 quart jars, seals and rings

Directions:
Directions:
Combine vinegar, water and salt in a large pan. Boil 5 minutes. Fill jars with dill, garlic, alum and cucumbers. Pour hot vinegar mixture into jars to ½” from top. Put on lid and top and tighten. Set aside to cool. They should pop as they cool. Store in dark place for 6 weeks.

Number Of Servings:
Number Of Servings:
8 quarts
Preparation Time:
Preparation Time:
1-2 hours
Personal Notes:
Personal Notes:
If they don’t pop, you can put the jars in a large pot, cover it with water (2” over top of jar) and boil for 20 minutes. Remove jars from water and set aside to cool. they will pop as they cool.

 

 

 

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