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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

Never Fail Dill Pickles Recipe

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This recipe for Never Fail Dill Pickles, by , is from Thelma's Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chuck's Favorite


Small cucumbers, approximately seven pounds.
One cup salt (non-iodized)
One quart vinegar
Three quarts water
One to two garlic buttons to each quart
One teaspoon alum powder per quart
One piece of dill to each quart

Pierce each cucumber with a fork.
Pack each quart jar with pierced cucumbers, dill, garlic, and alum
Bring salt, vinegar and water to a boil; pour over pickles.
Warm jars packed with pickles in oven.
Cover with hot vinegar solution.




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