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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:
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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