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Dill Pickles (Canning) Recipe

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This recipe for Dill Pickles (Canning) is from McCarter-Johnson Family Cookbook Vol. 2, 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:  
Cucumbers
Grape Leaves
Red Peppers
Garlic
1/8 Tsp Alum
2 Tsp Dill Seed
3 Pints Water
1 Pint Vinegar
1/2 C Canning Salt
Directions:
Directions:
Wash cucumbers. If small use whole, if large split. In bottom of each quart jar, put one grape leaf, small red pepper (or piece of green hot pepper) use garlic as desired (I use one or two small pieces). Pack cucumbers in jars over the aforementioned ingredients and cover with the following solution.

Bring to a boil: alum, dill seed, water, vinegar, and salt. Pour over pickles and seal with lids. Set in hot water bath, till it comes to a boil. Remove hot water bath from heat and let them set in hot water for a few minutes. This allows the jars to get hot enough to make them seal. Wait 6 - 8 weeks before opening. *Note* - grape leaf is very important.

 

 

 

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