Dill Pickles Recipe
Ingredients
| Dill heads 6 | ||
| Garlic | 6 Clove (5gm) | |
| Horseradish root 6 thin slices | ||
| Zucchini 5 pounds, cut in chunks | ||
| Water | 2 Quart | |
| Vinegar | 1 Quart | |
| Salt | 2/3 Cup (16 tbs) | |
| Alum | 1 Teaspoon | |
Directions
Put 1 head dill, i clove garlic, i slice horseradish root in each pint jar.
Wash and pack zucchini chunks into jars.
Boil up water and vinegar; add salt and alum; pour over zucchini chunks in jars and seal.
Process in water bath for 5 minutes.
These are ready to eat in 6 weeks.
Makes approximately 6 pints.
Wash and pack zucchini chunks into jars.
Boil up water and vinegar; add salt and alum; pour over zucchini chunks in jars and seal.
Process in water bath for 5 minutes.
These are ready to eat in 6 weeks.
Makes approximately 6 pints.
Chef
