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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Canning: Hot Dill's Recipe

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This recipe for Canning: Hot Dill's is from Dedicated with love to my mother, LaVeta Lewis., 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:  
3 quarts water
1 quart vinegar
1 cup pickling salt
1 clove of garlic
2 hot peppers as cayenne pepper dried and red.
You can buy them in a bag ready to use.
1 teaspoon dill seed or fresh dill
Directions:
Directions:
Clean and sterilize quart jars. Boil vinegar, water and salt. Place a clove of garlic, 2 red peppers and dill seed in each quart jar. Pack the cucumbers in each jar and pour the vinegar solution over the cucumbers. Place seal on jars tightly. Process is by water bath method for 15 minutes. Store remaining vinegar in the refrigerator.

Note: This was grandma, Yula Sette Nielson Williams recipe. She and I made these together in the 1970's. I loved them and made them every year until I stopped gardening.

 

 

 

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