31 - 40 of 150 for kosher dill pickles
Wash cucumbers, let ... of alum, garlic, dill and red pepper. ... to boiling, fill jars. Place grape leaf and dill in each jar. Seal. Makes 6 to 8 quart.
Wash cucumbers; let ... of alum, garlic, dill and red pepper. Combine ... and water; bring to boiling. Fill jars. Place grape leaf in each jar and seal.
Wash cucumbers thoroughly; ... Add 2 tablespoons dill seed and 3 ... water bath for ten minutes. For plain dill pickles, just omit garlic. Yield: 7 pints.
Wash 25 (4 ... 2 heads fresh dill and 1 hot ... in boiling water bath for 20 minutes. Start timing as soon as jars are placed in water. Yields 5 quarts.
Sterilize 4 quart ... clove spice and dill in each jar. ... Fill jars with this hot mixture. Seal jars. Let pickles ripen at least 5 days before serving.
Make a brine ... a boil. Place dill and garlic in bottom ... Put cucumbers in jar. Seal. Put jars in water and boil 5 minutes. makes 5 quarts of pickles.
Wash the cucumbers. ... generous layer of dill, 1/2 to ... boiling water bath. Pickles will shrivel after ... later plump in sealed jars. Yield: 6 pints.
Makes 30 quarts sliced pickles, 40 quarts ... garlic powder; 2 pieces fresh dill; 1/8 teaspoon alum; 1 teaspoon mustard seed and cover with boiling liquid.
Drain Kosher Dill pickle. Cut pickle ... upside down to dissolve sugar. Shake often. When sugar is dissolved pickle is ready to eat 24 hrs. Keep refrigerated.
Soak medium size ... pickling spices and dill. Let mixture ... dill. Put vinegar back on stove and bring to a boil. Pour over cucumbers in jar and seal.
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