Dill Pickle's. The best I have ever had.
The following recipe is from my 80 year old grandma. She got this from a Missouri Farmers Association cookbook that she recieved as a wedding gift in 1950. It had been submitted by an old women from north missouri. These are easy to make and fit perfect with fried crappie.
Kosher Dill Pickles
Place the items below in a dry quart jar.
3 tsp Dill seed
1 tsp mustard seed
3-5 gloves of garlic depending on your taste
1 tbls of crushed red pepper flakes. More if you like them hot
1/8 tsp of Alum
Fresh 4-5 inch cucumbers work best. I cut them in half long ways or leave them whole. Place on top of dry ingredients.
In a large pot mix 1 quart of white vinegar, 2 quarts of water, and 3/4 cup of pickling salt. Heat your lids and flats in water. Bring brine to a boil and pour into jars. Put the lids and rings on then hot bath (place jars into a pot of hot water) at 190-200 degrees for 5-7 minutes. I use a large pot with about 3 inches of water for the hot bath process. One batch of brine will make 6-7 quarts.
I like to wait at least a week to 10 days before I start eating them.
Serve chilled
