3-DAY DILL PICKLES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Large pickling cucumbers
1 medium head of dill, at least
4 T pickling salt
1 quart warm water
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Directions: |
Directions:Place the dill on the bottom of the quart jar. Add cucumbers. Fill to cover with salt solution dissolved in water. Seal the jar by putting a canning lid and ring on it; tightly close. The jar is set outside in the sun for three full days. You can bring the jar in at night if you wish. The pickles are ready to eat in three days. Barbara used a gallon jar for this recipe.
Lydia Eckhardt Hopp
Barbara Miller |
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Personal
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Personal
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FAMILY STORY - GETTING PICKLE RECIPES
Grandma gave me the recipe at their house. We were talking about canning. While sitting at the kitchen table, I took notes about how to make these pickles. The above is all I have on my recipe card.
Aunt Yvonne gave me one of her mother-in-law’s dill pickle recipes which is almost the same. The only difference is the addition of 1 large sliced clove of garlic and ¼ t pickling spice. You keep the jar in a warm place for three to four days and then store it in a cool place. No vinegar is in this recipe either.
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