"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Kosher Style Dill Pickles, by Grant Smith, is from Mom's Kitchen Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Medium sized cucumbers Brine 1 cup of canning salt 8 cups of water
Canning Solution 2 cups of white vinegar 3 cups of water 2 Tsp of mixed pickling spice several small bunches of dill 1 small hot pepper for each jar 2 cloves of garlic for each jar 1 small bunch of dill for each jar
Place cucumbers in a crock jar or a granite pan and cover with brine. Let set over night. Remove from brine and dry the pickles. Make the canning solution and bring to a boil in a granite pan. Add the cucumbers and take it from the heat. In clean sterile jars add the pepper, dill and 2 cloves of garlic. Pack the cucumbers into the jar with a small bunch of dill. After you have packed all of the pickles put the solution back on to the stove and bring to a boil. Pour solution over the pickles making sure that you cover the cucumbers completely. Wipe the lid clean and seal at once.
These are great pickles, Mom would have jars of these in the basement for the winter months.
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