FERMENTED DILL PICKLES #2 Recipe

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This recipe for FERMENTED DILL PICKLES #2 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: Pickles

Ingredients:	Ingredients: Cucumbers 1 T salt 3 cloves of garlic ¼ t dill spice (pickling spice) 1 red pepper (hot ones from pickling spice) ½ t vinegar ¼ t alum Water

Directions:	Directions: Sterilize jars. Place a piece of dill in bottom of a quart jar. Fill jar with cucumbers. Put a piece of dill on top. Fill with boiling water to ½ inch from top of jar. Be sure to boil the lids. Place lids on jars and tighten. Store in a cool dry dark place. Let set 4 weeks before eating. Do not put in refrigerator. Nancy said her Mom always stored her pickles in the basement. There was a small cellar-like storage down there. Shelves used to be full of her canned fruits, vegetables and pickles. Nancy Kuch Smith

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FERMENTED DILL PICKLES #2 Recipe

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Directions: