Summer Dill Pickles from The Settlement Cook Book by Lizzie Black Kander
Soak pickles in cold water over night, or twelve hours. Drain and dry. Place in layers of two rows pickles, then three or four blossom ends of dill and a teaspoon of whole black pepper; re peat, co...
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Cooking tools:
- Mixing bowl
- Colander
- Kitchen towel
- Measuring spoon
- Measuring cup
- Crock
Ingredients
- 1 cup vinegar
- Bay leaves
- 1 oz. black peppercorns
- 5 stalks dill
- 2 gal. water
- 2 cups salt
- Grape leaves, or cherry
- 100 pickles
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