"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dill Pickles (canning) Recipe

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

Contributor:  
Contributor:  
Jessie Pace
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Garlic
Dill
Cucumbers (small are preferred)
1 qt. vinegar
3 qts. water
1 c. salt (not iodized
1/2 tsp. alum in each jar.

Directions:
Directions:
Pack garlic, dill and cucumber in jars. Add alum. Boil the vinegar, water and salt and pour into jars. Put lids on and bring to a boil in a cold pack canner.

Number Of Servings:
Number Of Servings:
10-12 quart jars
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe belonged to Aunt Clella Pace.

 

 

 

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