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Crisp Dill Pickles Recipe

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This recipe for Crisp Dill Pickles is from The Sonny and Eileen Kohlman 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:
 

Mom/Grandma Eileen's recipe
Ingredients:  
Ingredients:  
Ingredients:

For each jar:
cucumbers
2 heads of dill
1 tsp. mustard seed
1 clove garlic
1/8 tsp. powdered alum

Liquid in jar:
5 c. cider vinegar
10 c. water
1/3 c. coarse salt (pickling and canning salt)
Directions:
Directions:
Directions:
Be sure the jars are sterilized. (Grandma used quart sized jars.) Scrub cucumbers. In each jar add: 1 head of dill, cucumbers (packed full), 1 tsp. mustard seed, 1 clove garlic, 1/8 tsp. alum and another head of dill at the top. In a large pot, combine cider vinegar, water, and salt. Heat to boiling. Remove from heat. Fill jars with the hot liquid. Put a lid and ring on each jar. In a canning pot or other similar pot, set the jars inside and pour in around the jars very hot (next to boiling) water. Cover with a towel. Let stand overnight. Next day, check to make sure the lids have sealed. Let them age at least 6 weeks before eating.

 

 

 

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