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Gallon Jar Dill Pickles Recipe

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This recipe for Gallon Jar Dill Pickles, by , is from HOME IS WHERE THE AD IS ON-CALL THE FOOD IS, 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!

Contributor:  
Contributor:  
Grace Burns

Category:
Category:

Ingredients:  
Ingredients:  
10-12 Large cucumbers, sliced
3 c. sugar
4 c. vinegar
1/4 c. salt
1/2 tsp. tumeric
1/2 tsp. celery seed
1 Tbsp. dill
1/2 tsp. mustard seed
onions - 1 onion to each quart

Directions:
Directions:
1. Slice cucumbers in jar.

2. Add onions. mix all other seasonings.

3. Heat only enough to melt sugar, pour over and close jar.

4. Keep refrigerated, shaking each day, for five days.

5. Will keep in fridge until you eat all.
(My family would always just keep adding more cukes as it got lower, so it keeps going!)

Preparation Time:
Preparation Time:
10 min, 5 days total
Personal Notes:
Personal Notes:
This was my grandmother's recipe, and she would always make it in this big chipped glass Pyrex that I can still imagine her carrying over for Sunday dinner. She grew up in the Depression and lived on an industrial chicken farm for many years, so she was a very practical no-nonsense woman. She never considered herself a good cook, but all my siblings and I LOVED her cooking and baking. She used every bit of the food she bought and it was always so good. I love this recipe because it is SO easy, and the pickles only get better over time and you don't have to worry about canning and that whole mess. I hope that these pickles crisp up lunch on a hot Williamsburg afternoon!
-Grace

 

 

 

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