"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grandma's Dill Pickles Recipe

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

Contributor:  
Contributor:  
Darlene Runge
Added: Saturday, May 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
mason jars, medium size cucumbers, fresh dill, garlic cloves, red hot red chili peppers, 1 cup white vinegar, 1 quart water, 1/4 cup, non-iodized salt, 1 tsp. alum

Directions:
Directions:
Pack washed cucumbers in a clean jar. Stuff 3 or 4 stems and heads of fresh dill ( depending on size and flavor desired), folded to fit, in crevices. Add 2 to 4 cloves of garlic and 1 to 3 dried, hot red chili peppers to each jar. Try to place them in different areas of the jar.

Brine solution: Bring to boil 1 qt. water, 1 cup white vinegar, 1/4 cup non-iodized salt and 1 tsp. alum and fill jars. Do not put lids on. Let stand 10 to 15 minutes, then drain brine back in pan and bring to a boil again. Fill jars to cover pickles, but no higher than screw part of the jar. Be sure rims and screw part are clean. Wipe with wet cloth if necessary. Add rims and lids and screw tight. Set jars aside to seal. Some lids make a popping sound when they seal. Check them later to be sure they sealed. If some don't seal you may have to water bath can them. If just one or two don't seal you can just put them in the refrigerator so they won't spoil but you will have to wait a week or two for the favor to develop.

Preparation Time:
Preparation Time:
depends on how many pickles your making!

 

 

 

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