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Title: Dill Pickle
Categories: Pickle
Yield: 1 Servings
| 4 | ga | Crock w/cover |
| Dill | ||
| Spices | ||
| Grape leaves | ||
| Cucumber to fill jar within | ||
| 3 | Inches from top | |
| 1 | lb | Salt |
| 1 | pt | Vinegar |
| 2 | ga | Water |
Spread grape leaves on bottom of crock, layer fresh dill and spices. Wash and dry cukes and pack in crock. Make brine of water, salt and vinegar, but DO NOT HEAT. Cover cukes and put lid on crock. Store at 86 F. for 10 days to 2 weeks. Remove the pickels, strain the brine boil it and when it cools to 160 F. fill the jars with pickles, covering with brine."
A Note about Crispness. To all those food "worry-warts" don't read beyond this! Alum will crisp up pickles very nicely. Of course you musn't use too much and you will need old-fashioned recipes to find correct amounts for quantities.
from Marion Brown's "Pickles and Preserves" (New York : Avenel Books, 1954)
From: Mark Preston previous next