"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Foy's Dill Pickles Recipe

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This recipe for Foy's Dill Pickles, by , is from Youngblood Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
From the Lillie Mae Youngblood Green Line
Added: Thursday, August 12, 2010

Category:
Category:

Ingredients:  
Ingredients:  

Mix:
1 pint vinegar (apple cider)
3 pints water
1/4 cup salt

Bring this to boil and pour over cumbers and put lid on.

Fill pint jars with:
Cucumbers
2 pods hot peppers (cayenne))
2 garlic buds
3 dill weeds or 1 tsp. dill seed



Directions:
Directions:
After 3 weeks, you can open and eat. Two makings of the fluid will make 8 quarts.

 

 

 

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