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Results 1 - 10 of 162 for kosher dill
Sort freshly picked cucumbers, discarding ... garlic, 2 heads dill and 1 whole small hot ... Winner, Mrs. Claussen, Freeborn County Fair, Minnesota
Select firm fresh cucumbers fresh ... 1 head fresh dill, 2 to 3 cloves ... table salt will cloud the brine or cause pickles to darken and shrivel.
Place peeled garlic cloves, quartered onion and dill on the bottom of a ... about 2 days then refrigerate. Pickles will keep 9 months to 1 year.
Mix vinegar, salt and water ... buds, pepper and dill in bottom of jar. Pack ... alum on top; seal. Allow to settle 4 to 6 weeks before eating.
Wash and dry cucumbers. Pack into hot sterilized jars. Place 1/2 of remaining ingredients into each of the jars. Fill jars with cold water, ...
Drain Kosher Dill pickle. Cut pickle round not ... sugar. Shake often. When sugar is dissolved pickle is ready to eat 24 hrs. Keep refrigerated.
Use the smallest green tomatoes ... vinegar, salt and dill to taste. (Use a small ... immediately. The tomatoes will be ready to use in about 4 weeks.
Heat vinegar and sugar enough to dissolve sugar. Cool vinegar and sugar. Add seeds. Pour over pickles in jar. Wait 3 days before eating.
Remove the pickle quarters from the jars. Discard the liquid. Rinse the pickles with cold water and drain well. Pack the pickles back into ...
Make a brine of vinegar, ... a layer of dill and 1/2 to 1 clove ... slightly (not too long). Then pack in jars. That eliminates hot water bath.
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