"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mom's Kosher Style Dill Pickles Recipe

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This recipe for Mom's Kosher Style Dill Pickles, by , is from Mom's Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grant Smith
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6-8 quarts
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These are great pickles, Mom would have jars of these in the basement for the winter months.

 

 

 

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