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Grandmas Dill Pickles Recipe

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This recipe for Grandmas Dill Pickles is from The Semmler Family 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:  
Dill Pickles Bushel
1 gallon of water
1 cup vinegar
1 cup salt ( we only use 3/4 cup)
Dill 72 heads
Garlic 1 quart cleaned
Cayenne peppers 36-72
Alum
The brine will have to make 3-4 times for a bushel depending on size of pickle.
36-40 quart jars, lids, seals and canner
Directions:
Directions:
Wash pickles by hand or put in washing machine (not the washer) if using washing machine put towel on bottom add pickles to keep pickles from breaking use low sitting,
Add the dill, garlic, and peppers, we use 3-4 heads garlic and 2 peppers on bottom of jars. Stuff jars with pickles may add more dill on top being carefull to keep below rim, Then add the alum with just the tip of a paring knife. Make your brine (the water, vinegar, salt) while you are stuffing jars with pickles we usually do 2 batches at a time. After brine is good and hot pour over the pickles and wipe the tops of jars, put seal and lid on tight. Put in hot water bath 10 minutes.. Rick helps do all the canning so we pack all the jars first. While packing he has 2 canners outside on the Cabelos burners going for hot bath cause takes 35-45 minutes depending on wind. I have 2 batches of brine going on stove in basement.. So we can do 14 quarts at a time and get the next batch going.
Number Of Servings:
Number Of Servings:
36-40 quarts
Preparation Time:
Preparation Time:
2 hours total
Personal Notes:
Personal Notes:
My Grandma Lenora's Friederich famous pickle recipe. Grandma took the jars out of canner and tipped upside down on a towel or blanket and covered so they would cool slowly. I still do this, and have never not had a jar seal.

 

 

 

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