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Cold Water Dill Pickles Recipe

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

Contributor:  
Contributor:  
Grandma Peternell
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Brine: 8 c. cold water
3/4 c. pickling salt (scant)
2 c. 4% - 6% vinegar

To each quart add: 8 large fresh sprigs dill
1/4 tsp. powdered alum
1/4 tsp. cream of tarter

Directions:
Directions:
Rinse pickles, put 2 dill sprigs on top. Now add the brine to cover, put the lid on, keep at room temperature for six days. Pickles must work in jars, they won't spoil. Store in cool dark place, ready to use in 8 weeks.

NOTE: Factory scrub, never soak cucumbers in water. They fill with water and can't soak up the brine. This is the reason for most failures in pickle making.

Personal Notes:
Personal Notes:
These are the pickles that Grandma made in the gallon jars and would have sitting on her kitchen counter.

 

 

 

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