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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mom's Dill Pickles Recipe

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This recipe for Mom's Dill Pickles is from From Our Hearts & Table The Bungart 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:  
Clean 1 peck of small pickles. This will make about 10 quarts.
Pack jars with 1 grape leaf, 1 garlic toe, 1 tsp. powdered alum, and 1 head of dill.

Brine:
6 quarts of water
2 quarts of vinegar
1 ½ c. of kosher salt
Directions:
Directions:
1. Pack clean jars tightly with pickles. Sometimes I cut them to get more in.
2. Boil flats and keep them in water as you cover each jar.
3. Bring brine to a hard rolling boil and pour over pickles.
4. Place flats and rings on tightly. Be patient, they will seal as they cool off. If a jar does not seal, drain brine and microwave it in a glass measuring cup, and pour it over the same packed jar, and re-seal it or place in the icebox. Pickling process takes 2-3 weeks.
Number Of Servings:
Number Of Servings:
8-10 quarts
Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
My mother-in-law Grace Graff’'s recipe. She'll be 96 this Sept. and still living in her own home. What an amazing woman and great mother-in-law - the best anyone could have.

 

 

 

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