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Dill Pickles Recipe

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This recipe for Dill Pickles, by , is from The Gonsalves Family Cookbook Project, 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!

Debra Gonsalves


6 cups water
2 cups vinegar
7 tbsp. coarse salt
Dill heads or seeds (one head or tablespoon per jar)
Pickling cucumbers

1. Clean pickles and jars
2. Soak pickles in ice water overnight submerged and weighted down
3. Place ovens in oven 225 degrees
4. Boil lids and rims 5 minutes leave on warm burner
5. In a Glass bowl mix water, vinegar, and coarse salt
6. Set Brine aside
7. In a warm jar place dill head or seed (or other variations as desired)
8. Fill with pickles, tightly packed but not into neck of jar
9. Fill with brine inch head space , be sure to cover all pickles
10. Wipe jar rim with clean cloth
11. Put lid on and rim
12. Let stand 24-48 hours
13. 8 weeks cure time before eating

Add bay leaf and garlic clove 1-2 per quart
Add chili pepper 1-2 whole dries per quart
Add onion per quart
Garlic 1-2 per quart
Any combination of above




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