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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Dill Pickles Recipe

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This recipe for Dill Pickles is from How Green Was My Valley, 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:  
1/2 to 1 peck cukes, scrubbed clean
Garlic cloves, peeled, one for each jar
Red pepper, one slice for each jar (optional)
Celery stick, one for each jar
Celery leaves, a handful
Fresh dill, one sprig for each jar
13 c. water
1 c. vinegar
1 c. canning salt
Directions:
Directions:
If you are just learning to can, read ABOUT CANNING at the front of this section before beginning..
Pack each sterilized jar with a garlic clove, a red pepper slice if desired, celery stick and dill. Pack in cukes as tightly as possible.
Combine water, vinegar and salt in a large pot and bring to a full boil. Pour boiling brine into jars
Place celery leaves on top of brine, and seal by submerging in a hot water bath for 10 minutes.
Number Of Servings:
Number Of Servings:
makes about 6 quarts
Personal Notes:
Personal Notes:
These wonderful pickles were made by Polly's sister Jean's husband Armas. Their daughter Connie remembers the pleasure in seeing all the cucumbers bobbing around in a huge aluminum washtub, and helping scrub the cukes in preparation for pickling.

 

 

 

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