Dill Pickles

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Dill Pickles

This post was updated on .
A relative made lots of dill pickles with West India burr gherkins for me.

The ingredient list here is adapted from the Ball Blue Book of Preserving, p. 48.

* 8lbs 4–6" cucumbers, cut in long halves (my relative used West India burr gherkins cut into halves, and probably eyeballed the amount)
* ¾ cup sugar (my relative used either less or no sugar; I didn't want sugar, because they're dill pickles and I don't think they should be sugary; we could have just used the Hamburger Dills recipe instead, as it has no sugar, it seems)
* ½ cup canning salt (my relative used less salt, although I would have requested the full amount)
* 1 quart vinegar
* 1 quart water
* 3 tablespoons mixed pickling spices
* Green or dry dill (1 head per jar) (my relative used dill seeds)

Simmer the spices in a bag for 15 minutes. Process 15 minutes in a water-bath canner.

I don't know how these will taste, but I hope we'll enjoy them and that they'll taste good.

Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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