Loretta Lynn's Dill Pickles in the Oven

Recipe from Shirley Klebsch

This recipe was Loretta Lynn's , the country singer. 

DILL PICKLES IN THE OVEN. 

6 cups of vinegar.
3 quarts of distilled or osmosis water.
One third cup of pickling salt.
Garlic..... one or two small pieces. 
Alum size of pea.

Mix all together . Put pickles and dill in the jars. Pour liquid to within a fourth an inch to the top. Put hot seal and lids on. Screw tight. Place them on a cookie sheet a few inches apart on middle rack. Cook at 250 degrees for 3 hours. Take them out and they should seal. 

Anita Zastrow gave me this receipt and it really works.

Zelnicky--Czech crackers made with kraut

http://www.food.com/recipe/zelnicky-77314

2 cups sauerkraut, undrained

1⁄2 cup vegetable shortening

1 3⁄4 cups flour


caraway seed (optional)

Directions


Put sauerkraut and its liquid in a large mixing bowl.


Add the shortening and blend well.


Add the flour, mixing carefully with your fingers.


Gather into a ball.


Lightly flour a pastry board and roll out the dough until it is 

1/8-inch thick.


Cut into 2- x 4-inch strips with a sharp knife.


Add caraway seeds if desired.


Place the strips on an ungreased cookie sheet and bake in 

preheated oven until lightly brown.


If the zelnicky get too brown they become bitter.


Remove immediately to a rack and cool.

Serve as snack with beer and cheese or with soup.


OVEN TIPS: If using cushioned baking sheets (double 

sheets), bake at 375 F degrees.


If using regular baking sheets, bake at 350 F degrees.