"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

DILL PICKLES Recipe

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This recipe for DILL PICKLES, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kaufmann

Category:
Category:

Ingredients:  
Ingredients:  
1˝ packs fresh cucumbers
4 dozen heads fresh dill Powdered alum
1˝ cups salt (not iodized)
1 quart vinegar
4 quarts water

Directions:
Directions:
Scrub cucumbers with soft brush. Soak overnight in cold water. The next day drain and dry each cucumber with a soft rag. Do not bruise.

Sterilize quart jars, drain and put 2 heads dill in each. Pack heat-, spot­ free whole cucumber into jars. Into each jar put 2 more dill heads & stalks. Add a pinch of alum. Bring remaining ingredients to a boil. Pour over cucumbers in warm jars. Fill to the top of the jar and seal. Liquid will turn cloudy when ready to eat.

 

 

 

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