"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Best Ever Dill Pickles Recipe

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This recipe for Best Ever Dill Pickles, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Rae Tolman
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
20 - 25 dill sized cukes
Add per quart:
1/8 teaspoons powdered alum
1 clove garlic
2 heads dill weed
2 Tellicherry peppercorns

(This makes enough vinegar mixture for approximately 10 quarts of pickles):
1 quart vinegar (apple cider 5 acidity)
1 cup pickling salt
4 quarts water

Directions:
Directions:
Wash and cover the cukes with cold water over night. Pack into sterilized jars.

Add per quart:
1/8 teaspoon powdered alum
1 clove of garlic
2 heads dill weed
2 Tellicherry peppercorns

Bring to a boil:
1 quart of vinegar
1 cup pickling salt
4 quarts of water

Pour over pickles filling jars. Make sure rims of jars are clean. Cover with canning lids that have boiled 2 plus minutes. Process 10 minutes to seal.

Number Of Servings:
Number Of Servings:
about 10 quarts

 

 

 

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