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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Kosher Dill Pickles (refrigerator style)

3.5 Quarts water
1 Quart white vinegar
1.5 Cups Course Kosher Salt

Bring mixture to a boil

Garlic Cloves (5 per Gallon)
Dill
Pickles

In each jar put dill & garlic to taste.
Pack pickles tightly, pour brine over pickles.
Seal jars, let cool, store in refrigerator.
Pickles may be cut to desired sizes.

Enough brine for 2 Gallons of pickles.
Last for up to 6 months in fridge.

I like to add cut up hot peppers for
"hot" dill pickles.

 

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