Canning and Preserving, by Mountain Breeze













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Crock Dill Pickles
From:Machie
  • Layer in crock
    • Grape leaves
    • Cucumbers
    • Fresh dill
    • Whole allspice
  • Cover with heated solution
    • 1 1/2 gal. water
    • 1 cup salt (makes a salty pickle, decrease if you wish)
    • 1 pint cider vinegar
    1. Weigh down with plate so solution covers.
    2. Let stand 10 days.
    3. Pack into jars with small piece of garlic.
    4. Strain broth, heat, cover pickles & seal.
    Improves with age!


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    Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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