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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Dill Pickles Recipe

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This recipe for Dill Pickles is from Family Favorites & Recipes to Share, 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 Quart White 5% vinegar
3 Quarts water
1 cup canning salt (not iodized)
1/2 tsp. powdered alum

pickling cucumbers
Directions:
Directions:
Wash and wipe cucumbers free of moisture. Place 2 or 3 heads fresh dill, 6 to 7 cloves garlic, and 1 hot pepper (if you do not want hot pickles, leave this out) in bottom of sterile quart jar. Pack in cucumbers. Heat solution to rolling boil and pour over cucumbers. Clean jar edges and seal.

The original recipe does not call for a hot water bath, but I place mine in very hot water (not boiling) for 10 minutes, because I had trouble with them sealing. If you do not have fresh dill , you can use 1 Tbsp. dill seeds, but fresh dill makes a better pickle (rosemary in place of the dill is also tasty). Let jars stand 3 weeks before using.

You can save any extra pickling solution if you do not have enough cucumbers use all the solution.
Number Of Servings:
Number Of Servings:
8 quarts of Pickles
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Marty's Aunt Teresa Schneider's recipe. It is the biggest seller at our Fall Festival country store every year.

 

 

 

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