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Are the cucumbers starting to pile up on you? I was looking for a dill pickle recipe that when they were processed they would not be limp. Finally found one in my mothers recipe box given to her by a neighbor. I tried it early this summer and opened them this past week. They were really good-- so here is the recipe.
Nadine’s Dill pickles
1/8 t. alum
1 clove garlic or 1/8 t. powdered garlic
2 heads dill or 2 t. of dill seed
1 quart white vinegar
¾ cup pickling salt
3 quarts water
1 red pepper (opt.) She never used them. I did half and half
Wash cucumbers, soak over night in cold water. Pack in jars. To each quart add alum, garlic, dill, red pepper.
Combine vinegar, salt, water. Heat to boiling, fill jars, seal. Makes 6-8 quarts.
My jars didn’t all seal so I processed them in boiling water for 5 minutes. Then they all sealed.
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