CRISP KOSHER DILL PICKLES - BBQ Central

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Old 08-26-2009, 12:20 AM   #1
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CRISP KOSHER DILL PICKLES

CRISP KOSHER DILL PICKLES

1 c. canning salt
1 qt. white vinegar
3 qt. water
Garlic
Dill
1 jar grape leaves (get at deli)

Boil canning salt, vinegar, and water. In large jars put 3 to 4 garlic pieces, 1 to 2 sprigs of dill and 1 grape leaf (1/2 on bottom, 1/2 on top). Scrub pickles and pack in quart jars. Pour hot mixture over, seal tight. Air cool for 24 hours, 2 1/2 to 3 months before ready to eat.

Note: Revised canning methods call for processing quart jars 15 minutes in a boiling water bath. Consult your favorite canning reference for more details on proper canning techniques.

Pigs
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Old 08-26-2009, 11:09 AM   #2
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The key to crisp pickles is to ice them before you can them
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Old 08-26-2009, 12:12 PM   #3
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Got that right Dave. With the rain going on here the past few days, seems like every thing is coming in at the same time. As I say "ya just can't buy this stuff in the store." Oh crap, Apples and pairs will be up soon.
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Old 08-26-2009, 04:53 PM   #4
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Thanks Chris
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Old 08-26-2009, 11:41 PM   #5
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Great recipe.
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