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Dill Pickles Recipe

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This recipe for Dill Pickles, by , is from The Kammlah and Bachus 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!

Contributor:  
Contributor:  
Annie Kammlah

Category:
Category:

Ingredients:  
Ingredients:  
4 cups water
1 cup pickling vinegar (9 percent vinegar)
cup pickling salt
small non waxed cucumbers (if the cucumbers are larger than your index finger cut them half)
fresh garlic cloves - peeled
black peppercorns
fresh dill - preferably with the large seed heads on top

Directions:
Directions:
Wash cucumbers, being sure to remove the small prickles. Fill quart jars with cucumbers, garlic, lots of fresh dill, and black pepper, packing tightly. Place jar lids and rings in a small pot with boiling water. Bring water, vinegar and salt to a boil. Pour boiling water over cucumbers and spices into the jar, place a lid from the boiling water and a ring on the jar. Tighten the ring. Fill the next jar and repeat the process. Work one jar at a time. They will seal better if they are very hot. The jar lids should make a popping sound when they seal. If they don't pop and the lid is not down in the center the jars have not sealed. If the jars do not seal, they need to be stored in the refrigerator. If they seal, which they usually do, they can be stored in the cabinet. The jars need to sit for about 3 weeks for the cucumbers to absorb the flavors.

Personal Notes:
Personal Notes:
You will probably need to go to a farmers market to get pickling cucumbers and dill. It is not usually carried in supermarkets. The pickling vinegar is very important. Regular 4 or 5 percent vinegar will not substitute. It is extremely important that the jars seal.

 

 

 

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