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LOCATION: Recipes >> Preserving >> Dill Pickles 05

Print this Recipe    Dill Pickles 05

Dill Pickles

dill
spices
grape leaves
cucumbers
1 pound salt
1 pint vinegar
2 gallons water

Spread grape leaves on bottom of 4 gallon 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 pickles,
strain the brine boil it and when it cools to 160F, fill the jars
with pickles, covering with brine.

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