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| This was a home staple when I was growing up! |
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| 20-25 lbs |
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dill size cucumbers |
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| 6-8 quart |
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jars |
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| 2 tsp |
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powdered alum |
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| 8 |
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garlic cloves |
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| 16 |
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heads fresh dill |
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| 8 |
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hot red pepper pods |
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| 1 quart |
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vinegar |
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| 3 quarts |
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water |
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| 1 cup |
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canning salt |
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| 8 |
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grape leaves |
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| 1 |
Wash and let stand in cold water overnight. Pack cucumbers into jars. To each quart add 1/4 t powdered alum, 1 garlic clove, 2 heads fresh dill, 1 hot red pepper pod. |
| 2 |
Combine 1 quart vinegar, 3 quarts water, 1 cup canning salt; bring to a boiling point and fill jars. |
| 3 |
Place a grape leaf on top of each jar and seal. (I do not use the grape leaf). Makes six to eight quarts. Place quarts in canner with cold water one inch above top of jars. Bring to a boil, process 5 minutes. Take out of water and seal if necessary. |
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| Servings: 1 |
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| Recipe Source |
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Source: Aunt Nickie
Aunt Nickie said she has dropped using the grape leaves and soaking the cukes over night in ice water.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |