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Kosher Dill Pickles Recipe

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

Contributor:  
Contributor:  
Lillie Mae (Lil) Scott
Added: Sunday, November 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
cucumbers
2 cups lime
2 gallons water
3 pints cider vinegar
1/2 cups uniodized salt
dill seed or dill weed,
clove of garlic
hot pepper
grape leaf

Process in boiling water bath canner for ten minutes. Let set 2 or 3 weeks before opening. Keep in a cool, dark place. Garlic and peppers may be ommitted iif you so desire.

Directions:
Directions:
Wash desired amount of cucumbers and drain. Mix 2 cups lime to 2 gallons water. Pour over cucumbers covering. Let stand 24 hours. Drain, rinse well slice or leave small ones whole. Soak in ice water 3 or 4 hours. 3 pints cider vinegar, 1/2 cups salt, 18 cups water - bring to a full boil. Pour over cucumbers in jars. To each jar add 1 Tspn dill seed or 1/4 teaspoon dill weed, 2 or 3 slaces of a clove of garlic, 1 or 2 pieces hot pepper and one grape leaf on top.

Process in boiling water bath canner for ten minutes. Let set 2 or 3 weeks before opening. Keep in a cool, dark place. Garlic and peppers may be ommitted if you so desire.

 

 

 

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