"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

HOT DILL PICKLES (NANA) Recipe

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This recipe for HOT DILL PICKLES (NANA), by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
PEGGY THROGMARTIN (MOM)
Added: Thursday, August 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 hot peppers
1 quart vinegar
3 quarts water
1 cup plan salt
flower of dry dill or dill seed (2-3 T. for each quart)
options: distilled water, cherry leaf, grape leaf

Directions:
Directions:
Scrub pickles with vegetable brush. Pack pickles and peppers in jars. Half gallon jars work great. If you use quart jars then use smaller pickles and only 2 hot peppers. The amount of hot peppers depends on hot you want it.

I usually let them stand overnight or for several hours before sealing because they soak up some of the liquid and I can add more before sealing.

Use hot rubbers and lids.

HINTS: Last year I used distilled water or boiled my water to rid it of minerals and iron. I put a cherry leaf on the bottom and top of the pickles. (I read an article telling both of these help keep the pickles brittle. Also a grape leaf would do the same thing.) Also to rid your pickles of bacteria poor boiling water over them after scrubbing.

 

 

 

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