Dill Pickles

Years ago, I had a recipe for dill pickles. Of course I have lost it and have kicked myself ever since. They were the best dill pickles I have ever made, or bought. I don’t remember ever putting mine in a hot water bath, so the following recipe comes pretty close. This is also from a friend, he does these every year.

Quick Dill Pickles

  • 4 pounds of cucumbers
  • 6 teaspoons salt
  • 2 cups vinegar
  • 2 cups water
  • 3 tablespoons dill seed or 9 heads of fresh or dried dill weed
  • 18 whole black peppercorns or 3 small dried red peppers
  1. For whole cucumbers, small size up to 4 inches long is preferred. Larger sizes may be packed whole provided they are processed for a longer time.
  2. Wash cucumbers thoroughly.
  3. Usually with larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling.
  4. combine vinegar and water
  5. Pack cucumbers into clean jars. For each quart jar, add 1 tablespoon or 3 heads of dill, 6 whole black peppers and 2 teaspoons salt.
  6. Fill with vinegar/water solution leaving ½ inch headspace. Seal
  7. Follow directions for water bath canning; process 15 minutes in simmering hot water.

If a more tart pickle is desired, use 3 cups vinegar and 1 cup water.

Preparedness Mom

 

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