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Aunt Dot’s Kosher Dill Pickles

August 24, 2009
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This is a family recipe from my great aunt.august bounty 009

Wash and scrub small pickles.

Bring to a boil:   2 quarts water,  1 quart vinegar,  3/4 cup pure salt.

Place in the bottom of each sterilized jar:   1 head fresh dill,  1 tsp whole mustard seed,  1/2  pea size powdered alum (I use 1/4 tsp alum or put a good-sized grape leaf in the bottom of the jar),   1 or 2 cloves of garlic,   1 bean-size turmeric (I use 1 tsp).

Pack pickles in tightly;  cover with boiling brine up to 1/2 – 1/4″ from top of jar;  wipe off rim and put on sterilized lids.  Process in boiling water bath 10 minutes.

One recipe of brine makes about 6 quarts depending on how tightly you pack in the pickles.

Janice

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2 Comments leave one →
  1. Vivian King permalink
    August 29, 2009 8:16 pm

    How rewarding to know Aunt Dot lives on if only in her pickle recipe!

  2. August 18, 2010 10:31 am

    These are my favorite bread and butter pickles. They are what grandma would have made: http://michaelbeyer.wordpress.com/2010/08/17/your-classic-bread-and-butter-pickles-2/

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