I found the recipe that I wrote an article about several weeks ago Dill Pickles. This dill pickle recipe is the one I asked if any one knew about. It was given to me many years ago by a cousin and I thought I remembered right, but since I didn’t hear from any old timers out there I thought I was wrong. (Wouldn’t be the first time.] Any ways this recipe you don’t have to water bath and they are the best dill pickles I have ever had, homemade or store bought.
This recipe was found in the Huntsville Heritage cookbook, handed down from colonial days.
- 1 1/2 pecks fresh cucumbers
- 4 dozen heads fresh dill
- powdered alum
- dried red pepper (optional)
- 1 1/2 cups salt regular not iodized
- 1 quart vinegar
- 4 quarts water
Scrub cucumbers with soft brush. Soak overnight in fresh cold water. Next day, drain and dry each with a soft rag. Do not bruise. Sterilize quart jars, drain and put 2 heads dill in each. Pack best spot free, whole cucumbers into jars. (Small ones pack best) Into each jar put 2 more dill heads and stalks, a pinch of alum and small sliver of red pepper if desired. (For first time try adding pepper to only half the jars). Bring remaining ingredients to a boil; Pour over cucumbers in warm jars. Fill to top and seal. Let jars set for 3 weeks in a dark cabinet. Liquid will turn cloudily. When it clears, pickles ready to eat. Makes about 12 quarts.
Once you make these you will make them all the time. My cucumbers are just starting to grow and I can’t wait. Of course I will be doubling the recipe and give them as gifts for Christmas to my kids. They will be so surprised since they have mentioned them once in a while. (Remember those pickles you made when I was little) well now they will have some.
I hope you enjoy these dill pickles as much as I did and will again.