{"id":7909,"slug":"small-dill-pickles","title":"SMALL DILL PICKLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["pickles of from two to three inches in length","dill","mustard seeds","bay leaf","a piece of alum the size of a pea","one cup of vinegar","two cups of water","one tablespoon of salt"],"ingredients_norm":["pickles of from to inches in length","dill","mustard seed","bay leaf","alum the size of pea","vinegar","water","salt"],"steps":["Select pickles of from two to three inches in length and scrub well with a small brush.","Pack in layers in Mason jars, a layer of pickles, a layer of dill and a few mustard seeds, placing a bay leaf and a piece of alum the size of a pea on the top of each jar.","Let one cup of vinegar, two cups of water and one tablespoon of salt come to a boil.","Pour boiling hot over the pickles and seal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w107:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"193efe4ea2cad5e50bfc34b19fdb82a4af57221efec2065a5bda7970bc73fe39","created_at":"2026-08-02T17:05:17Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/small-dill-pickles"}