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Dill Pickles Recipe

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This recipe for Dill Pickles is from Yes, We Ate Turtle, 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 for pickles, washed thoroughly
Garlic buds, peeled
Fresh dill weed
powdered Alum
water
vinegar
pickling salt
Directions:
Directions:
Soak lids and covers of quart sized jars in hot water and set aside.

Sterilize jars and place in each: 1 garlic bud, 1 head of dill (put 1/2 at the bottom of jar, 1/2 at the top) and just less than 1/8 tsp Alum. Stack cucumbers upright in the jar. Place jars in hot water to keep warm.

Boil together:
3 quarts of water
1 quart of vinegar
3/4 cup pickling salt

Pour liquid into jars, leaving a little space at the top. Attach lids and covers. Put jars in canner, taking care that water covers tops of jars. Boil for 5 minutes, then carefully remove from canner to cool.
Personal Notes:
Personal Notes:
Nobody makes pickles like a Bednarz, and I told my dad, "I refuse to publish this cookbook without the pickle recipe." Polish arm-twisting at it's finest.

Steve's version is the same, but he uses 1/4 cup of sugar added in with the water, vinegar and salt.

 

 

 

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