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Dill Pickles Recipe

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This recipe for Dill Pickles is from Feed Your Mind, Body and Soul, 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:  
14 - 15 lbs. of small firm pickling cucumbers (the smaller the better)
4 (1.5 oz.) boxes of mixed pickling spice
10 - 15 small hot peppers, cut into 1-inch pieces
5 whole garlic bulbs
1 bunch of dill weed, stems and heads (dill weed works best but if not available use dill seed)
1 cup of plain salt (non–iodized)
1 T. white vinegar per jar of pickles
1 small loaf of pumpernickel bread
12 quart or 6 half gallon jars for canning (note that half gallon jars are easier to pack with cucumbers.)
Directions:
Directions:
Wash cucumbers and jars. Put the following ingredients in for each quart jar (double recipe for half gallon jar): 1 T. mixed pickling spice, 1 inch piece of hot pepper, 3 halved garlic cloves with skins, 1 piece of dill head and stem (or can substitute 1 heaping tsp. of dill seed). Fill jar with small cucumbers

On top of small cucumbers add: 2 to 3 garlic clove halves, 1 tsp. of mixed pickling spice, 1 heaping T. of plain salt, 1 T. of white vinegar. Fill jar with tap water. Place a piece of pumpernickel bread on top and screw the lid on firmly. Store the jar unrefrigerated upside down for 3 days for ˝ done or 5 days for completely done. After pickling, refrigerate jar upright. Leave the bread in the jars until you are ready to eat the pickles, then throw the bread away.

 

 

 

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