"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dill Pickles Recipe

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Dill Pickles image
Arnolds Park: Phyllis, Mary Jane, and Clarence

 

This recipe for Dill Pickles, by , is from The Farmgirl Cookbook: Secret Recipe Files from the Heartland, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Freeburg Bendlin (1923-2004)
Added: Monday, February 7, 2011

Category:
Category:

Ingredients:  
Ingredients:  
bunch of fresh garden dill
large pickling cucumbers - left whole and washed

Brine:
3 Cups water
1 Cup cider vinegar
1/4 Cup pickling salt

Directions:
Directions:
Prepare quart jars for canning. When sterilized and cooled, pack with a large sprig of dill on the bottom followed by cucumbers. The jar may only hold 3 or 4 cucumbers if they are the large dill pickle sized ones. Add another large sprig of dill on top.
Prepare brine by combining ingredients in large saucepan and bringing to boil. Pour brine over cucumbers in jar, leaving 1/2 inch at top. Cover and seal. Wait at least 6 weeks for curing.

Personal Notes:
Personal Notes:
Mom's notes on this recipe state that she likes to use zinc lids and a rubber ring rather than the newer type. She also notes, "Good luck. I do have failures. Ha." This doesn't mean it's a bad recipe, but rather that every batch of pickles is determined by the chemistry of the cucumbers (type, ripeness, etc.) coming together with the chemistry of the vinegar/water/salt brine. (Is it well water? Is it city water with chlorine?) It's a tricky mix, but worth the time experimenting. There's nothing like homemade dill pickles.

 

 

 

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