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Uncle Leo’s Dill Pickles Recipe

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This recipe for Uncle Leo’s Dill Pickles is from The Yaras Family Cookbook Project, 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:  
Cucumbers
Garlic
Fresh dill or dill seed
14 cups water, preferably distilled
2 cups white vinegar
½ cup canning or pickling salt
Directions:
Directions:
Wash cucumbers, then trim off the flower-end (opposite of the stem) using a paring knife. Stuff sterile canning jars with cucumbers, 2 cloves garlic, and 1 head fresh dill (or 1 ½ teaspoon dill seed).

In a saucepan, mix water, vinegar, and canning salt. Bring to a boil and pour over cucumbers. Release air bubbles, clean rim, and seal jars. Process 10 minutes in water bath.

The exact fermentation time is hard to predict, but generally takes about 3 weeks to reach the half-sour stage and 6 weeks to reach the full-sour stage.
Personal Notes:
Personal Notes:
Uncle Leo was Polish. A lot of Polish pickles recipes do not use vinegar. Instead, they are lacto-fermented, using a salt brine. Some Polish families made a hybrid vinegar-fermented pickles like these. Enjoy.

 

 

 

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