"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Dill Pickles, by Patty Bradshaw, is from Mom's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pt brown vinegar 4 qt water 1 1/8 cup pickle salt Cucumbers
Boil vinegar, water and salt together. Wash pickles. In bottom of pint or quart jars add small bunch of dill, 1 clove garlic and 1/4 tsp alum. Pour boiling mixture over pickles. Seal jars. Set in hot water until jars pop. Do not cover jars with water.
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