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Open Crock
Dill Pickles
by
Larry Hale, 4 Dec 2005
Comment:
My grandmothers’ recipe. |
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Wash crock
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Put one large head of dill in the bottom
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Add 1 dry hot pepper and ½ toe of garlic
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Wash pickles and fill the crock
to within 3 inches of the top. (largest pickles
on the bottom)
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Pack solid
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Cover with water and salt to taste with
non-iodized salt
Cover crock with a plate turned upside down and
a weight placed on top.
You don’t want the pickles floating.
After a few days they are ready to eat. Take out
just what you need for each meal.
[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr,
4 Dec 2005] |
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