Dill Pickle

Recipe 1

• 4 pounds small cucumbers
• 4 quarts water
• 1 quart vinegar
• 1 cup salt
• 1 dill weed sprig -- per jar
• 1 garlic clove -- per jar
• 1 teaspoon alum -- per jar

Let water, vinegar and salt come to a boil. Set aside. Put dill and 1 clove garlic in bottom of each jar. Prick cucumbers with fork before putting in jar. Put 1 teaspoon alum in each quart. Fill jar with brine. Seal tight and let stand until clear before using. This recipe yields ??

Source: "Morten's Recipe Collection at http://sunsite.auc.dk/recipes"

Recipe 2

• Dill -- as needed
• 3 tablespoons spices
• 35 cucumbers - (4" to 6" long)
• 1 1/2 cups salt
• 2 cups vinegar
• 8 quarts hot water

Wash and dry cucumbers. In stone jar, place layer of cucumbers, then dill, until all are used. Sprinkle on the spices. Make a brine of salt, water and vinegar. Pour over mixture; let set 4 weeks. Remove scum each day, then pack into jars.

Prepare fresh brine of 3/4 cup salt, 1 cup vinegar, and 4 cups water; bring to boil for 5 minutes. Pour brine over pickles. Adjust caps and seal.

This recipe yields ??

Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"

• If dill weed is not available then dill seeds can be used. It works especially if you let your dill pickles cure for 6 weeks before eating. It's 2 TBSP of dill seed per quart.