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Dill Pickles Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
100 medium cucumbers
2 1/2 cups salt
14 quarts water
1 quart vinegar
Dill
small hot red peppers
cherry, grape or fresh cabbage leaves
Directions:
Directions:
Wash cucumbers carefully. Cover with salt water using 1 1/2 cups salt to 4 quarts of water. Boil remaining salt, water and vinegar 10 minutes. Let stand overnight. In the morning drain cucumbers and place in jars in layers separated by dill and cherry, grape or fresh cabbage leaves. Pack tightly. Place a pepper in each jar. Add the brine, being sure it covers all pickles and that there are no air bubbles. Seal. If desired, 1 cup of grated horseradish and 1 cup of mustard seed may be added with the brine. The pickles will ferment for 3 or 4 days.
Personal Notes:
Personal Notes:
This is from a recipe book given to my Mother (Darlene) from Grandma Bruderer.

 

 

 

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