"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Dill Pickles Recipe

  Tried it? Rate this Recipe:


This recipe for Dill Pickles, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Pruett Campbell
Added: Friday, June 15, 2007


Small Pickling Cucumbers

2 to 3 Cloves Garlic per jar
2 to 3 Red dried Chili Peppers per jar
1 to 2 Heads of Dill per jar
1/4 TSP Mustard Seed per jar


1 Quarts White Vinegar
1 Quarts Water
3/4 Cup Sugar
1/2 Cup Pickling Salt
3 TSBP Pickling Spice (tied in cheesecloth

Pick cucumbers and wash.

Fresh pack quarts jars with dill, red chili peppers, garlic, mustard seed and cucumbers.

Mix brine together and bring to a boil. Simmer for 10 to 15 minutes. Pour over cucumbers. Put lid on and tighten.

Process in water bath for 10 minutes.

Personal Notes:
Personal Notes:
This came form Irene Daniels. You need to pick cucumbers the same day you pickle them. Use small cucumbers only.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!