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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rye Bread Pickles Recipe

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This recipe for Rye Bread Pickles is from Grammy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cucumbers
Salt
Water
Rye Bread
Garlic
Dill
Directions:
Directions:
Dissolve a scant 3/4 cup salt in 1 gallon warm water.
In crock or large glass jar, put layers of pickles ( quartered, halved or sliced), generous amount of dill and slices of rye bread. Add a few cloves of garlic and cover with salt solution. Cover and put in a warm place and wait 5 days. Pickles will be ready to eat. Remove pickles and put in jar. Cover with strained brine. Keep in refrigerator.

 

 

 

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