Does anyone have a good dill pickle recipe suitable for a first attempt at pickling?

Thanks.
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07-14-02, 01:19 AM
Tree
Refridgerater Dill Pickles
by Auntie Helen (Josephs) Kiedrowski


Cucumbers
1 large Onion
1 - 2 buds Garlic (whole heads)
6 - 10 heads of dill
1 Teaspoon mustard seed
Quarter cucumbers and stand up in an ice cream pail.
Dice and add 1 large onion.
Add garlic, dill, and mustard seed.
Stir together 1 1/2 quarts water, 1/2 cup canning salt
(Helen uses a scant 1/2 cup) and 1 cups white vinegar.

Pour mixture over bucket of cucumbers and let stand at room
temperature for three days uncovered, then refrigerate.
( If you wish them to be a bit spicier like my Uncle Fran does, add some hot peppers for "Polish Pickles".)


Yummmmm... I love a good dill pickle!!!
smile


08-08-02, 04:42 PM
twinhearts
My husband says this is a no fail recipe.
1 qt white vinegar
2 qts water
3/4 cup canning salt
2-3 heads of dill per quart of pickles
2-4 cloves of garlic per quart of pickles
Enough pickles or cucumbers for 7-8 quarts, roughly 6-8 pounds.

Combine first three ingredients in pan and bring to a boil.
Cut up pickles the way you want them.
Pack them into clean quart jars.
Add dill and garlic.
Fill jars with hot brine 1/4 inch from top.
Use rubber spatula to remove bubbles in jars.
Put on tops and lids.
Put jars in pan with enough boiling water to cover entire jar. Boil for 15 minutes.
Remove jars from water. They should seal within ten minutes. Wait 1-3 weeks and pickles should be ready.
Good luck!!

PS. Stores sell a mix that you just add water and vinegar.

This message has been edited. Last edited by: DorianGreyed,