"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Emily's Dill Pickles (In memory of Emily Boenisch) Recipe

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This recipe for Emily's Dill Pickles (In memory of Emily Boenisch), by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Hubenak
Added: Saturday, February 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
fresh garden pickles for 6 or 7 qt jars
fresh dill and / or garlic and / or peppers-- what ever your taste


2 qts water
1 qt vinegar - 50 grain
little less than 3/4 cup salt

Directions:
Directions:
Wash and stuff pickles in clean canning jars and add dill and/or garlic and/or peppers-- whatever you like. Bring water, vinegar and salt to a boil and then pour over pickles in jars and seal and put in hot water bath or oven. Water can be about to boil when jars are placed in and you may want to cushion the jars by placing dish towels between them. Do not leave the jars in too long as pickles will wrinkle. (remove jars from hot water bath when pickles begin to change the shade of green color.

Number Of Servings:
Number Of Servings:
6 to 7 jars pickles
Personal Notes:
Personal Notes:
Not a lot of info on the time required to do this project.

 

 

 

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