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"The belly rules the mind."--Spanish Proverb

Dill Pickles Recipe

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This recipe for Dill Pickles is from The Becker-Bird Family Cookbook, 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:  
9 cups water
5 cups Vinegar
1 cup salt (not iodized)

Dill
Garlic cloves
Cucumbers
Black Pepper
Powdered Alum
Multiple quart jars
Directions:
Directions:
Boil first 3 ingredients.

In bottom of quart jar place a chuck of dill, 1 clove of garlic, dash of black pepper.

Wash and dry cucumbers, put in jar (cut cucumbers if too large to fit in the jar).

Pour boiled mixture over cucumbers. Add 1/2 tsp powdered alum to each jar; top with lid and screw tightly to seal.

Hold 3 months before using.
Personal Notes:
Personal Notes:
I have this hand written recipe from Grandma. I remember watching her make the dill pickles and looking at the rows of jars in the garage (I must admit I was paying most attention to the strawberry jam!).

 

 

 

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