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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Grandma Fraker's Refrigerated Dill Pickles Recipe

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This recipe for Grandma Fraker's Refrigerated Dill Pickles is from muktuk's 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:  
3 to 4 pounds pickling cucumbers (4-5 inches long)
3 oz. white vinegar (5% acidity)
¼ cup kosher salt
7 cups water (enough to cover cucumbers, bring to a boil
12 whole allspice
4 bay leaves
1 tbsp. pickling spices
2 tbsp. dill seed
2 tbsp. dill weed (or 5 large fresh dill heads)
2 tbsp. alum
4 cloves garlic, chopped
Directions:
Directions:
Dissolve salt in boiling water; add vinegar and stir to mix. Let cool.

Put half of fresh dill heads in bottom of container. Place cucumbers at bottom of jar.

Add the allspice, bay leaves, remaining dill heads and dill seed, alum, garlic.

Pour salt and vinegar mixture into container covering cucumbers completely. (Discard any extra liquid)

Seal container and refrigerate.

Turn jar daily and shake ingredients from bottom to top of container.

Pickles are ready to eat when they turn olive green, about 2 to 3 weeks. Keep refrigerated at all times.
Number Of Servings:
Number Of Servings:
3 to 4 pounds of pickled cucumbers
Preparation Time:
Preparation Time:
15-20 minutes

 

 

 

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