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Dill Pickle Recipe Recipe

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This recipe for Dill Pickle Recipe, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ben Ringling
Added: Sunday, December 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 c. water
1 c. white vinegar
1/4 c. pickling/canning salt
1/8 tsp. granulated alum, per jar
2 dill heads, per jar
6 garlic cloves, per jar
1/8 tsp. crushed red pepper, per jar
Pickling cucumbers
3 or 4 wide mouth quart jars

Directions:
Directions:
Take a pot that is capable of holding 3 to 4 quart-sized jars and fill it with enough water to cover all the jars. Begin boiling the water while preparing the recipe. In a smaller pot, add 4 c. water, white vinegar and pickling/canning salt. Bring this pot to a boil. For the bottom of each quart-sized jar, clean and add 6 cloves of garlic, 1/8 tsp. crushed red pepper, 1/8 tsp. alum and 1 head of dill. Begin packing the cucumbers in the jar rather tightly, but make sure there is enough room for another head of dill at the top. Once the cucumbers are packed in the jar, fill the jars close to full with the boiling mixture that was prepared earlier in the recipe. Then, add another head of dill to top of the jar. Wipe off the rim of the jar to make sure nothing is under the lid once it is applied. Take the large pot of boiling water off the burner and insert the jars. Allow the water to cool completely before removing the jars.

Number Of Servings:
Number Of Servings:
3-4 quart-sized jars
Personal Notes:
Personal Notes:
If using pint-sized jars, only use one head of dill at the bottom and none at the top. It may be helpful to cut off the blossom ends of the cucumbers so more dill will be absorbed.

 

 

 

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