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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Whole Dill Pickles Recipe

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This recipe for Whole Dill Pickles is from The Jay and Gary Cookbook, 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:  
4 or 5 qts. sm. to med. cucumbers
1 c. pickling salt for soaking
3/4 c. pickling salt for brine
1 qt. vinegar
4 qts. water
5 tsp. dill seed
5 garlic cloves
1-2 tsp. Pickle Crisp Granules
Directions:
Directions:
Wash cucumbers, place in container with salt and cover with water. Soak overnight. Next day: Drain cucumbers. Prepare brine of three-quarter cup salt, one quart vinegar, and four quarts water. Bring to a boil for 10 minutes. In each one-quart sterilized jar place one teaspoon dill seed, one garlic clove and one-quarter rounded teaspoon Pickle Crisp Granules. Stuff jars with cucumbers. Pour brine over cucumbers, seal and process for 15 minutes. Makes four or five one-quart jars.
Personal Notes:
Personal Notes:
This recipe also works for pickle spears. Slice cucumbers into fourths after soaking. Gary usually combines both whole and spear cukes in each jar.

 

 

 

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