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Dill Pickles

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Ingredients
  Dill heads 6
  Garlic 6 Clove (30 gm)
  Horseradish root 6 , slices (Thin Slices)
  Zucchini 5 Pound, cut into chunks
  Water 2 Quart
  Vinegar 1 Quart
  Salt 2⁄3 Cup (10.67 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Party

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