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Grape Leaf Dill Pickles


20 -25 4# CUCUMBERS
Wash cucumbers and let stand in ice cold water overnight. Pack in Hot Sterilized Jars.

In each Jar before packing pickles put:
1/8 tsp powdered alum
1 clove garlic
2 Heads fresh dill
1 HOT Jalepeno Pepper
1 Large Wild Grape Leaf

Mix together:

1 Cup Plain Salt (canning salt)
3 quarts water
1 quart White Vinegar

Bring to full rolling boil. Pour over packed cucumbers and close. Turn upside down on flat surface covered with double layer terry towel, let set for 5 minutes. Check that all are sealed before storing.

Age for about 6 weeks.




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.