CRISP KOSHER DILL PICKLES

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Pigs On The Wing BBQ

Master Chef
Joined
Apr 29, 2005
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Location
Akron New York
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
 
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. :LOL:
Old School Rules!

Pigs
 
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