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Pickles, Preserves & Relishes

24 Hour Dill Pickles - 1996
​​​Recipe courtesy of Dorothy Nohl

INGREDIENTS
  • 10 Quarts  3-4" Cucumbers
  • Dill
  • 1 Onion -- Sliced
  • 2 Quarts  Vinegar
  • 2 Quarts  Water
  • 3 Cups  Sugar
  • 1 Cup  Course Salt

PREPARATION
Wash cucumbers and cut lengthwise into quarters.  Place 2 sprigs of dill and 1/2 slice onion in bottom of each jar.  Pack with cucumbers and place 2 sprigs of dill and 1/2 slice onion on top.  Boil remaining ingredients and pour hot mixture over cucumbers and seal.  Yields 10-12 quarts.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking