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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Best Ever Dill Pickles Recipe

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This recipe for Best Ever Dill Pickles is from KITCHEN FAVORITES from FAMILY and FRIENDS, 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:  
20 - 25 dill sized cukes
Add per quart:
1/8 teaspoons powdered alum
1 clove garlic
2 heads dill weed
2 Tellicherry peppercorns

(This makes enough vinegar mixture for approximately 10 quarts of pickles):
1 quart vinegar (apple cider 5 acidity)
1 cup pickling salt
4 quarts water
Directions:
Directions:
Wash and cover the cukes with cold water over night. Pack into sterilized jars.

Add per quart:
1/8 teaspoon powdered alum
1 clove of garlic
2 heads dill weed
2 Tellicherry peppercorns

Bring to a boil:
1 quart of vinegar
1 cup pickling salt
4 quarts of water

Pour over pickles filling jars. Make sure rims of jars are clean. Cover with canning lids that have boiled 2 plus minutes. Process 10 minutes to seal.
Number Of Servings:
Number Of Servings:
about 10 quarts

 

 

 

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