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Dill Pickles Recipe

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This recipe for Dill Pickles is from A Collage of Recipes from Now and Then, 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 lb small cucumbers (3-5" long)
Sprays of fresh dill or dill seed (1 tbsp. per qt)
4 c water
2 c Heinz white vinegar
5 tbsp. coarse pickling salt
Directions:
Directions:
Scrub cucumbers well. Soak overnight in cold water and drain. Pack cucumbers in hot sterilized jars with sprays of dill on bottom and top. Combine water, vinegar and salt and heat to boiling. Pour hot vinegar over cucumbers in jars. Seal. Store 4 to 6 weeks before using.
Number Of Servings:
Number Of Servings:
4 quarts or 7-8 pints
Personal Notes:
Personal Notes:
Garlic Dills - Add 1 clove of garlic to each quart.
Kosher Dills: Add 1 clove of garlic and 1 bay leaf to each quart.

 

 

 

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