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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.

Janie Sword Burgess
Added: Thursday, April 27, 2006


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.

1 qt. vinegar
1 c. canning salt
3 qt. water
grape leaves (optional)

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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