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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hot Polish Dill Pickles Recipe

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This recipe for Hot Polish Dill Pickles is from The Shotwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cucumbers, 12 c. water, 2 1/2 c. vinegar, scant c. salt. In each jar put scant T alum, clove of garlic, 1/2 - 1 tea. onion flakes, 1/8-1/4 tea. mustard seed, dill springs.
Directions:
Directions:
Boil the water with the vinegar, and scant cup of salt. Put the other ingredients in each qt jar, and put cucumbers in each jar.

The same recipe can be used for a MEXICAN mix, using any combination of celery, onions, cauliflower, carrots, and green pepper. One or two jalapenos can be added for desired HEAT!
Personal Notes:
Personal Notes:
We got the Hot Polish Dill recipe on Aug. 8, 1982 from Helen Potter in Sturgis, SD. We had gone to Sturgis for the Black Hills Bible Camp. People were coming in for the Sturgis Motorcycle Rally so we left town and went to Bible Camp. We lived in Stillwater OK at the time. (We got the cucumber ring recipe at the same time. These became favorites though we came to use the Wanda Mears dill pickle recipe more because grape leaves were easier to find sometimes than alum.) This recipe is in Sarah's name because she wrote it in the book.

 

 

 

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