Dill Pickles
From The Rural cook book, 1907
Serves 8
This method is similar to making sauerkraut.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 121. The excerpt below is the record exactly as published.
Dill Pickles, — Make a brine strong enough to bear an egg, then add half as much more water as you have brine. Wash cucumbers in cold water, and into a stone jar put first a layer of cucumbers, then a layer of grape leaves and a layer of dill
Cook this with the app: pantry check, scaling, and the assistant.