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Dill Pickles Recipe

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This recipe for Dill Pickles is from The Farmgirl Cookbook: Secret Recipe Files from the Heartland, 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:  
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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