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LOCATION: Recipes >> Preserving >> Dill Pickles 01

Print this Recipe    Dill Pickles 01

Russian's Dills

Makes about 5 quarts, using about a pound of dills per quart.
(we always used pickles straight out of our garden).

Wash dills in hot water. Soak overnight in cold water (use ice or
place in refrigerator).

Brine:
3 quarts boiling water
2 cups white vinegar
1/2 cup coarse salt
1 teaspoon alum

Bring water to a boil and add rest of ingredients. Boil until
dissolved.

Sterilize canning jars. While still hot, arrange dills in jars,
along with several cloves of garlic, a couple of dried red peppers
and 2 or 3 bay leaves (grape leaves also work very well). Oh, and
you can throw in some horseradish if you like as well according to
her notes, although I'm not sure in what form you would add it.

Pour the brine over the dills, then close up the jars. The pickles
need to sit for about 2 weeks before they are ready, I believe.
According to my mother, it is best to store them in a dark cool
place (the lucky woman has a huge pantry!) Then pop open a jar
and enjoy!

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