Dill Pickles

Name: Dill Pickles
Ingredients: Sterilize four 1-quart jars.; 1 clove garlic; 6 pepper corns or 1 hot red pepper; 3 or 4 cloves; 1 sprig of dill with seed; Scrub well, then dry % peck straight 38-inch cucumbers.; 2 quarts cider vinegar; 1 quart water; 1 cup coarse salt

From Waldensian cookery, 1957

Presented as published in 1957. 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 Waldensian cookery (1957), page 6. The excerpt below is the record exactly as published.

DILL PICKLES Sterilize four l-quart jars. Place in each jar: 1 clove garlic 6 pepper corns or 1 hot red pepper 3 or 4 cloves 1 sprig of dill with seed Scrub well, then dry % peck straight 38-inch cucumbers. Pack them closely into jars. Bring to boiling point: 2 quarts cider vinegar 1 quart water 1 cup coarse salt

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