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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Dill Pickles Recipe

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This recipe for Dill Pickles is from The Ledbetter Family Cookbook, 5th Edition, 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:  
4 pounds small fresh Cucumbers
6 cups White Vinegar
6 cups Water
2/3 cup Pickling Salt
1 cup Dill Seed
1 teaspoon Black Peppercorns
Directions:
Directions:
Sterilize one dozen pint jars and lids in a boiling water bath. Combine vinegar, water, and salt, and bring to a rolling boil. Pack 1/4 inch crinkle sliced cucumbers into sterile jars. Fill the jars up to 1/2 from the top with hot liquid. To each jar add 2 Tablespoons dill seed and 3 peppercorns. Immediately place lids and tighten. Place jars in boiling water bath for 15 minutes. Remove. Pickles are ready to eat in one week.

 

 

 

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