Dill Pickles

My mother made wonderful pickles.  I remember one year she had tasted the neighbors pickles and enjoyed them so much, she used the neighbors recipe.  They turned out way so sour, too much vinegar.  She was so disappointed!  I remember her angst.  Back to her recipe, never to venture again!  Mom made artwork in a jar.  Beautiful to look at as well as to eat.

4 pounds cucumbers, about 4 inches long

1 cup Dill Seed

21 Pepper Corns

3 1/2 tsp Mustard Seed

3 Cups White Vinegar

3 Cups Water

6 T Salt

Variations:  Add one or all to your pickles above

Fresh Dill Weed, Peel Fresh Clove Garlic, Pinch of Red Pepper Flakes, 1 or 2 Bell Pepper Rings, Onion Strips.

Cut cucumbers in half and pack into pint jars tightly.  Into each jar add 2 T Dill Seed, 3 Peppercorns, 1/2  tsp Mustard Seed.  Bring the Vinegar, Salt and Water to a boil.  Ladel into hot jars over cucumbers leaving 1/4 headspace.  Seal. Process 10 minutes in water bath.  Do not over process.  

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