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Dill Pickles


Soak small pickling cucumbers overnight in cold water.

To 7-8 1-quart jars add:
1 large clove of garlic
1 head of dill
1/4 tsp. Powdered alum
1 hot pepper
3 large grape leaves
as many whole or half small cucumbers as will fit

Boil together:
1 qt. Vinegar
3 qt. Water
1 cup salt

Pour hot brine over cucumbers in jar, leaving some room for expansion. Screw lids on tightly. Use a 10 minute hot water bath to seal. Allow to sit for 3 months before opening.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.