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Whole Dill Pickles Recipe

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This recipe for Whole Dill Pickles, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 qts. sm. to med. cucumbers
1 c. pickling salt for soaking
3/4 c. pickling salt for brine
1 qt. vinegar
4 qts. water
5 tsp. dill seed
5 garlic cloves
1-2 tsp. Pickle Crisp Granules

Directions:
Directions:
Wash cucumbers, place in container with salt and cover with water. Soak overnight. Next day: Drain cucumbers. Prepare brine of three-quarter cup salt, one quart vinegar, and four quarts water. Bring to a boil for 10 minutes. In each one-quart sterilized jar place one teaspoon dill seed, one garlic clove and one-quarter rounded teaspoon Pickle Crisp Granules. Stuff jars with cucumbers. Pour brine over cucumbers, seal and process for 15 minutes. Makes four or five one-quart jars.

Personal Notes:
Personal Notes:
This recipe also works for pickle spears. Slice cucumbers into fourths after soaking. Gary usually combines both whole and spear cukes in each jar.

 

 

 

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