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DILL PICKLES #4 Recipe

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This recipe for DILL PICKLES #4 is from HOPP 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!
Category:
Category:
Ingredients:  
Ingredients:  
Pickling cucumbers
1 qt vinegar
2 qts water
1 c rock salt (non-iodized salt)
2 cloves garlic
2 heads dill per quart
Directions:
Directions:
Place garlic and dill in jars, then fill with cucumbers. Mix vinegar, water and salt together. Pour liquid over pickles. Process jars to seal. Makes about 8 quarts.

Beverly Kohagen Hopp
Personal Notes:
Personal Notes:

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FAMILY STORY - GRAPE LEAVES & BLOSSOMS

Lisa Hopp Robinson found this online: "Grape leaves contain tannins that inhibit a naturally occurring enzyme in cucumbers that cause them to soften. Other types of leaves (such as oak and cherry) work, but may cause a bitter taste in your pickles."

Another tip: Trim the ends off the cucumbers before you pack them into jars. "Depending on how well you've washed your cucumbers, there can also be an enzyme in the blossom end of a cucumber can lead to softening - nobody wants a soft pickle."
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