German Pickles

Ingredients

• Take two or three dozen pickles
• half a peck of small grape leaves
• some dill
• make a salt water brine of very warm water

Method

1. 1

   Wash the pickles and leaves; take a small jar and lay in the bottom of it a layer of leaves and then of pickles, and a little dill; lay in alternate layers.

2. 2

   Make a salt water brine to cover the pickles; do not make it too salty; put a plate in the jar, and lay on it a heavy stone.

3. 3

   In about a week the pickles will be sour.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 477. The excerpt below is the record exactly as published.

GERMAN PICKLES. Take two or three dozen pickles (good sized ones), half a peck of small grape leaves and some dill ; wash the pickles and leaves; take a small jar and lay in the bottom of it a layer of leaves and then of pickles, and a little dill ; lay in alternate layers ; make a salt water brine of very warm water

Cook this with the app: pantry check, scaling, and the assistant.