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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Grandma Voss's Dill Pickles Recipe

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This recipe for Grandma Voss's Dill Pickles is from 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:  
12 pounds of small cucumbers
1 bunch of dill
2 bulbs of garlic
1 Quart Vinegar
5 Quarts Water
1 1/4 Cups plain Salt (NOT Iodized; Canning and pickling salt)
Pinch of Alum
12 large canning jars, seals and lids
Directions:
Directions:
Wash and scrub cucumbers until thoroughly cleaned.
Add 2-3 peeled garlic bulbs to each jar.
Fill jars 3/4 full with cucumbers.
Wash dill; cut ends and bend and stuff 1-2 bunches in each jar.
Fill remainder of jar with cucumbers.
Bring water, vinegar, salt and alum to a boil.
Add Vinegar mixture to each jar, filling each jar 1/2 to 1 inch to the top.
Seal each jar with rubber seal and lid.
Bring another pot of water to a boil and pour over sealed jars.
Let jars stand until cooled.
Makes 10 + Quarts.

 

 

 

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