"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

Dill Pickles (Grandmother's) Recipe

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This recipe for Dill Pickles (Grandmother's), by , is from Family Favorites from Grandmother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Batts
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
lots of small whole cucumbers
1 1/2 quarts of water
1 1/2 quarts of vinegar
3/4 cup salt
1 tsp alum
1 garlic clove for each jar
dill weed

Directions:
Directions:
Wash cucumbers and pack into glass jars. Bring all liquid plus salt and alum to a boil. Add one garlic clove to each jar as well as a piece of dill weed. Pour boiling liquid over cucumbers, put on lids and rings, should seal when cooled. Let set for 6 weeks before eating. Do not eat if seal is not tight.

 

 

 

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