Dill Pickle Recipes
Vintage Homecanning
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Dill Pickles
Dill
Pickles are my husbands favorite, but I always liked sweet
pickles.
On this page you'll find some vintage recipes for making Dill Pickles. The first one is from Mary Miller, my mom's friend. Which in my mom's opinion is the best Dill Pickles.
Dill Pickles
1 pint cider vinegar
1
cup salt (plain or pickling)
2 quarts and 1 cup water
1/2 tsp. alum
Stuff
cucks in jar and add 2 tsp dill to each jar. Heat ingredients to boiling, pour
over pickles, wait till cool, put on lids.
Recipe from Mary Miller (my mom's
friend)
Easy Dill Pickles
3/4 cup sugar
1/2 cup salt
1
quart vinegar
1 quart water
3 tablspoons mixed pickling spices
30 to
40 medium cucumbers
dill
Wash and dry cucumbers. Combine sugar, salt, vinegar, water. Tie spices in cheesecloth bag. Add to mixture and simmer 15 min. Pack cucumbers in hot, sterilized jars. Pour in mixture leaving 1/4 head. Adjust lids and bands. Process in boiling water bath 15 min. Yield 7 pints.
Kosher Dill Pickles
Start with clean, hot quart jars. Wash 25 4" cucumbers. (don't destroy the little things that stick out all over if you can help it) Pack in 1 piece of dill, then pickles, then add 1 clove garlic, another head of dill, 1 hot red pepper and about a 1/4" slice of jalepeno pepper. Combine in a large pan: 1 cup granulated pickling salt, 3 quarts water, and 1 quart cider vinegar. Bring to a boil. Fill jars to within 1/2" of top with boiling mixture.
Adjust
lids (finger tight, not super tight) Process in boiling water bath for 20 min.
Start timing as soon as jars are lowered into the water and don't let it go over
20 min, or the pickles will be too soft. Makes about 5 quarts.
Recipe from
Johnnie Pristella (my aunt)
Kosher Dill Pickles
1 clove garlic
mustard
seed
1 stalk dill
3 c. water
3 c. vinegar
6 Tbsp. salt
Pour
over pickles. Process 5 minutes in boiling water bath.
Recipe from a South
Dakota recipebook
Garlic Dill Pickles
5 qts. water
1 qt. vinegar
3/4
c. canning salt (12 Tbsp. = 3/4 c.)
Bring to a boil and pour into jars
of cucumbers with dill and garlic. Cucumbers should be small, about 3 to 4 inches.
Seal and put in warm place until pickles work.
(I use 2 or 3 heads of dill
and 3 cloves of garlic, but make according to how strong you like them.)
Open Jar Dill Pickles
1/2 c. vinegar (for 1/2 gal jar)
3 tsp. salt
enough
water to cover pickles
dill
Bring vinegar, salt and water to boil and pour over pickles. Put garlic to taste (handful in 2 gallon jar)
Hamburger Pickles
Boil:
1 qt. vinegar
1/2 c. salt
2 c. sugar
1 1/2
c. water
1/2 tsp. alum
Add dill and some onions to each jar; slice pickles, add juice and seal.
Dill Pickles
Makes 2 qts.
1
c. vinegar
3 c. water
1/4 c. salt
1 tsp. alum
1 Tbsp. sugar
1 dill
head
1 small onion (in jar with pickles)
Bring to a boil and pour
over cucumbers boiling hot and seal.
South Dakota Recipebook
Sour Dill Pickles
3 c. water
3 c. vinegar
6 T. salt
1/2 tsp. garlic
2
T. dill seed
Approx. 10 pt. sliced pickles
Wash pickles and slice,
then put in cans. Pour boiling syrup over pickles. Seal and cold pack for 5 min.
Amish
Church Recipebook
Sweet Dill Pickles
8 pint sliced pickles
2
c. water
2 cups vinegar
3 cups sugar
2 T. salt
Onion
Dill
Wash
pickles and slice, then put in cans. Put 2 slices of onion and 1 head of dill
on top of each can, then fill with heated syrup and put in canner and cold pack
for 5 minutes.
Amish Church Recipebook
Sweet and Sour Dill Pickles
medium
size cucumbers (to fill 4qt. size jars
1 onion sliced
2 celery stalks, quartered
8
heads fresh deal
4 c. white sugar
2 c. water
1 qt. vinegar
1/2 cu.
salt (use good canning salt for best result)
Wash cucumbers and cut
into chunks, enough to fill 4 quarts. To each jar add 3 or 4 slices of onion,
2 pieces of celery and 2 head of dill. Dissolve sugar and salt in vinegar and
water; bring to a boil. Place cucumbers in jars, then cover with hot sugar, salt,
vinegar and water. Seal at once. For best results, do not use for 30 days. Makes
4 quarts.
Celery Cucumber Pickles
6 large cucumbers
Ice
water
celery
onions
1/3 cup salt
1 quart vinegar
1 cup sugar
1/2
cup water
Soak cucumbers in ice water 5 hours. Cut each cucumber lengthwise into 5 strips. Pack closely in 3 hot sterilized quart jars, with 3 stalks of celery and slices of onion in each. Drain off any juice. Bring vinegar, sugar, water and salt to a boil. Pour over pickles in jars; seal at once. Process in boiling bath (212 degrees) for 5 minutes. Makes 3 quarts.
Delicious Dills
No friends like the old, tried and true
Green grape leaves
Cucumbers,
4 to 5" long
8 heads and stems of dill
2 tsp. ground horseradish
2
tsp. mustard seed
2 large onion slices (or 2 cloves garlic)
5 c. water
1/2
c. vinegar
1/3 c. salt
Line bottoms of 2 qt. (or 4 pint) jars with
grape leaves. Halve cucumbers lengthwise, then use to fill jars. To each jar,
add half of dill, horseradish, mustard seed and onion slices.
Boil water, vinegar
and salt together. Pour hot over cucumbers in jars; seal at once. Do not open
for at least 2 weeks so flavor has a chance to develop. Makes 2 quarts or 4 pints.
Recipe
from a 1959 Farm Journal Country Cookbook
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