GRAMMA’S DILL PICKLES
GRAMMA’S DILL PICKLES
It is pickling season so every second day I am out there trying to pick them at the right size. I have one recipe, and one only. When we got married 53 years ago I started using my mother-in-law’s dill pickle recipe. She too had used this recipe for many years and everyone loved her dill pickles.
In 1988 when I decided to share all of my gardening recipe in WINNING WAYS cookbook, I put this recipe in as well. Today our children and grandchildren love these pickles and I always tell them it is really their grandmother’s recipe. Every family gathering includes these pickles.
This year I made a few smaller jars for our granddaughter who is leaving for Kansas City to a college tomorrow. She called the border to be sure it was okay to take them across.
Gramma’s recipe is for 12 cups of water so it makes about 6 quarts. This morning I have fewer cucumbers so I made the recipe smaller and will share it with you.
GRAMMA’S DILL PICKLES – 2 quarts
Wash small to medium size cucumbers and 2 branches of dill. Sterilize 2 quarts sealers and the new tops.
Into each sealer put 1 toe garlic, a branch of dill and as many cucumbers as you can fit in.
Mix together and bring to a boil the following:
1/4 cup pickling salt
1/2 cup sugar
2/3 cup vinegar
3 cups water
Fill each jar to the rim with this hot brine. Add the lid, tighten and then loosen it slightly. In a Dutch oven bring 2 inches deep water to a boil. I put a dish cloth at the bottom so the jars aren’t likely to break. Place the hot filled jars on top of the cloth, cover with the lid and again bring to a boil; then simmer for 15 minutes.
Remove from pot, tighten the lid and allow to cool.
FOR FRESH TASTING DILLS
After allowing the processed jars of pickles to stand at room temperature for 2 days, put the jars into the fridge and they will taste like fresh for months; but will keep for at least a year or two.
I usually make a gallon jar full of larger pickles doubling this recipe and in 2 days we start eating them. I don’t seal the jar but just turn on a lid. After the 2 days, they are in the fridge to enjoy fresh dill pickles during the summer months. Enjoy . . . Winnie