"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dill Pickles Recipe

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This recipe for Dill Pickles, by , is from The Smith Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Smith

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of vinegar (5% acidity)
2 cups water
2 tbsp. pickling salt
Alum
Sugar
Small whole pickling cucumbers and or small clean carrots

Directions:
Directions:
Wash dill and small cucumbers well. Pack in sterilized quart jars. Put dill in the bottom, then cukes and on top add to each jar, 2 tablespoons sugar and alum the size of a dime.( About an 1/8 of a tsp.) Make a brine with the vinegar, water and pickling salt. When salt is dissolved and mixture comes to a boil, carefully pour over the dills in the jars. Seal and store in a cool place for about 10 weeks until cured.

Number Of Servings:
Number Of Servings:
1 1/2 to 2 quarts
Preparation Time:
Preparation Time:
30 mintes
Personal Notes:
Personal Notes:
Valerie Goudy, my children's Sunday School teacher and close friend gave me this recipe and it has never failed! A favorite of all my children and grandchildren.

 

 

 

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