"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Kosher Dill Pickles Recipe

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This recipe for Kosher Dill Pickles, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Janie Sword Burgess
Added: Thursday, April 27, 2006
Category:
Category:
Ingredients:  
Ingredients:  
20 - 25 4 inch cucumbers. Wash cucumbers and let stand in cold water overnight. Drain and pack in hot sterilized jars.

This goes into each quart jar:
1/8 tsp powdered alum
1 clove garlic
2 head dill or 2 T. dill seed
1 hot red pepper (small) OR 1 tsp crushed red pepper.

Combine:
1 qt. vinegar
1 c. canning salt
3 qt. water
grape leaves (optional)
Directions:
Directions:
Heat to boiling. Pour over cucumbers in jar. Make 6 to 8 qt. depending on size of cucumbers. Heat lids and dry off. Seal, heat 10 minutes in hot water bath.

 

 

 

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