"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Dill Pickles Recipe

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This recipe for Dill Pickles, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Greg Boes
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 lbs. 3-4 in long cucumbers or larger cukes
4 cups white vinegar
12 cups water
2/3 cups pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 head fresh dill weed (with green seeds)

Directions:
Directions:
Wash cucumbers and place in sink or cooler with cold water and lots of ice. Soak at least 2 hours but no more than 8 hours. Refresh ice as needed. Sterilize 8 (1 qt) canning jars and lids in boiling water for at least 10 minutes.
In a very large pot over med high heat, combine vinegar, water and pickling salt. Bring to a rapid boil. Make sure it's a full boil.
In each jar place 2 half cloves of garlic, 1 head of dill, then enough cucumbers to fill the jar. We have made this with larger cukes cut into spears and they turned out crispy and delicious. Then add 2 more garlic halves and 1 sprig of dill. Fill with hot brine. Seal jars making sure you have cleaned the rim of any residue.
Process in boiling water bath for 5 minutes to seal.
Store for a minimum of 8 weeks before eating.

Personal Notes:
Personal Notes:
It's really hard to wait 8 weeks to eat these. They are great!

 

 

 

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