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"The belly rules the mind."--Spanish Proverb

Grandma Artzer's Dill Pickles Recipe

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This recipe for Grandma Artzer's Dill Pickles is from Ricetta Preferita di Nonno Cucarola, Famiglia e Amici, 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 to 20 cucumbers 6" long x 3/4" diameter
2 good heads of dill (4 is better)
1 head of garlic (separate and smash cloves)
1 tbs peppercorn
1 tsp mustard seed
1 tsp coriander seeds
3 rolled fresh grape leaves in bottom of fermenting vessel
3 horseradish leaves
3 bay leaves
4 cups brine ( 2 tbs sea or pickle salt dissolved in 4 cups water)
optional: 1 or 2 dried hot peppers to your taste
you will need a fermenting crock or vessel where all ingredients can be submerged

Directions:
Directions:
Wash and cut both ends off cucumbers
layer grape leaves in bottom followed by 1/2 your dill, garlic, cucumbers in next.
add peppercorns, mustard seed, coriander, bay leaves, rest of dill, horseradish next.
pour in brine and weight down ingredients.
keep in a dark area around 60º for 1 week, remove any foam that my form.
taste test for your liking.... may take 2 weeks depending on temperatures.
when they are to your liking refrigerate.
don't know how long they will last as they get eaten so soon.
also use this recipe for green beans....

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This is my Grandmother Eva Artzers recipe. She had 17 children and had to make a lot of pickles.... She would put them up in 1 gallon jelly jars and set them in the cellar to ferment. She measured everything in the palm of her hand always saying just a little of this or that. Also my grandfather Jacob Artzer would make beer in a 3 gallon crock every Saturday and it would be sampled up by the following Saturday

 

 

 

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