German Dill Pickles............... 6 quarts cold water 1 cup salt 1 cup vinegar Add dill, black peppers and garlic. Put in crock with cucumbers, cover and let sit for 5 or 6 days. Take out earlier if you like them not so sour. Be sure all of them are kept under the brine for the whole period of time. Open Jar Dills..................... 6 cups cold water 1/2 cup white vinegar 4 scant Tbls pickling salt 1 tsp alum Add to each jar -- dill and a small stick of celery, garlic and a pinch of dried red pepper if you like them hot. Dissolve salt and alum in vinegar, then the water. Pour in jar and sit in the sun one day, then one day on the counter top and then refrigerate. They are ready to eat. ----- Original Message ----- From: "Dennis L. Sewald" <dennis@sewald.name> To: <ger-volga@rootsweb.com> Sent: Monday, August 20, 2007 9:18 PM Subject: [GV] Pickle Receipe > Anyone have a good old VG pickle recipe? > > > > Thanks, > > > > Dennis Sewald > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message