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Kosher Dill Pickles-Minnie's Method Recipe

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This recipe for Kosher Dill Pickles-Minnie's Method is from The Martinson 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:  
small cucumbers
22 cups water
1 cup salt
1 teaspoon pickling spice to each quart
small sprig of dill to each quart
pinch of alum to each quart (optional for crispness)
Directions:
Directions:
Wash cucumbers well in cold water. Trim stem ends slightly with a knife. Boil water. Add salt. Let cool a bit. May add a pinch of alum (crispness) to each quart jar.
Place raw cucumber in jars. Add small sprig of dill and pickling spice to each jar. Fill with salty water. Cover jars with Mason rubber and ring. Place jars on the porch exposed to the sun. Every day you need to tighten the lid and rotate the jar to expose to sun.

After one week of tightening, spinning, and exposing to the sun, they are ready to store or eat. They get better with age.

Make only when you can depend on 7 sunny days with no shade.
Personal Notes:
Personal Notes:
Minnie would make about a dozen jars of this recipe and use the back yard to expose them to the sun.

 

 

 

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