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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dill Pickles Recipe

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This recipe for Dill Pickles is from Koszewski Family Cookbook , 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:  
1 or 1/2 bushel of pickle cucumbers, washed and cut into slices or spears.
3 quarts water (use well water, not city water)
1 quart white vinegar
1 scant cup canning salt
Dill - fresh
1 teaspoon cream of tartar
Directions:
Directions:
Heat the water, vinegar, and salt until a rolling boil.

Remove from stove and add cream of tarter.

Pack pickles in clean canning jars, placing the dill on bottom and top or in between pickles.

Pour the hot liquid over. Seal jars tightly. If you keep the lids and covers in boiling water, the jars usually seal themselves.
Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
a long time
Personal Notes:
Personal Notes:
1/2 bushel of pickles makes 22 quarts
1 bushel makes 47 quarts.

 

 

 

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