Cookbook

Mom's Dill Pickles :rectnt *PIC*
Mom's Dill Pickles

I have never personally made these pickles myself. I copied my Mom's recipe over 45 years ago when I copied all the recipes in her personal recipe box for my own use (not that I have made all of them!) Only one of my sisters ever canned like my Mom did (other than jams and jellies, which all of us have done) and I don't know if she has made the pickles in many years. So my memories are from long ago.
:recrev I made these about 2 weeks ago. I like the method - fix the brine in each jar as you come to it. The pickle recipes I generally make have juice left over at the end, sometimes as much as a quart. I used pint jars instead of quarts, because it takes a while for us to go through a jar of pickles.
I screwed the lids on finger tight and processed them in a boiling water bath for 15 minutes.
I opened them yesterday to taste-test them: They are mild dill pickles, not too salty and not a real strong dill flavor. Next time I will probably use 2 sprigs of dill instead of just one. The texture of the pickle is firm and not shriveled. I usually like sweet pickles, but I find myself going back to these again for “just one more.” DH says this recipe is a keeper. ILpat
Ingredients:

Per quart of pickles:
small cucumbers
1 or 2 sprigs dill
2 cloves garlic
1 Tablespoon sugar
1 Tablespoon salt
1/2 cup white vinegar

Instructions:

Cut small cucumbers into spears (quartered?) to fit quart jars.
Put a sprig or two dill and 2 cloves of garlic in each jar.
Fill jars with pickles.
Add 1 Tablespoon sugar, 1 Tablespoon salt and 1/2 cup white vinegar.
Finish filling jar with water.
Put tops on loosely.
Boil jars in cold packer until pickles (cukes) start turning yellow.
Seal tightly.
Store.


What I do remember about my Mom's process was that she cut the pickles into spears, probably 4 to a pickle (quartered). She dropped the garlic and dill in the jars right before filling with pickles and liquid. It was a couple of sprigs of dill for each jar. I imagine that you can use more garlic and dill if you like your pickles with lots of either ingredient.

I hate to be so vague, but I was just in my teens the last time I saw my Mom make the pickles. I will see my sister in 2 weeks and ask her what she does (if I remember to ask) and let you know. She is away at her camp and not reachable for a few weeks.
Posted By: GourmetGal
Cook n Chat Message Board
Date: Saturday, 9 August 2003, at 4:24 p.m.
Photo by ILpat

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