"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Sweet Dill Pickles Recipe

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This recipe for Sweet Dill Pickles, by , is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Sherrill
Added: Monday, February 23, 2009


1 gallon cucumbers cut into chunks
3/4 cup salt
water to cover

1 pint vinegar
3 pints water
1 T tumeric
1T alum

1 1/2 pints vinegar
1 1/2 pints water
5 cups sugar

Put in each jar
1 garlic bud
1 head fresh dill or 1 T dried dill

Pour salt over cucumber chunks and add enough boiling water to cover, let stand overnight. Next morning drain and rinse.

Mix brine ingredients, add to pickles and simmer for 15 minutes (DO NOT BOIL). Drain and pack pickles into jars with garlic bud and head of dill. Fill jars with hot syrup mix.

Number Of Servings:
Number Of Servings:
8-10 pints




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