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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gramma Rays Dill Pickles and Pickled Okra Recipe

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This recipe for Gramma Rays Dill Pickles and Pickled Okra is from The Morgan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 med size cucumbers washed and trimmed
1 grape leaf
1Tablespoon dill seed
1 garlic clove
Brine 1 1/2 gal (reduce if making less than 12 qts of pickles)
1 quart vinegar
2 quarts water
1 cup salt
Directions:
Directions:
Pack washed unpeeled cucumbers in jars add dill and garlic
Combine brine ingredients bring to boil
Pour into prepared cucumber jars filling to top
Seal jars immediately
In 2 days (check to make sure seals are good)
Store in a cool place minimum of 4 weeks to 2 yrs
Number Of Servings:
Number Of Servings:
6 -8 per jar
Preparation Time:
Preparation Time:
1hr
Personal Notes:
Personal Notes:
For Pickled Okra
Same as above but add a pinch of mustard seed and slice of hot pepper to each jar,

 

 

 

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