fireun | Pickle Recipes

I am mostly storing some recipes here as I am copying them out of some of my mother's old cookbooks.

Ma's Dill Pickles

Taken from the Farmer Country Kitchen Cook Book, published 1973

ISBN 0801517869

12 cups water
1 cup canning salt
1/2 cup cider vinegar
whole cucumbers 3-4 inches long
2 large springs dill for each jar
3-4 small cloves garlic for each jar

Bring water, salt, and vinegar to a boil, pour over whole cucumbers which have been packed into quart jars with the dill and garlic. One sprig of garlic at the bottom and one at the top of each jar. Tighten lids and allow to age for several weeks. Process 15 minutes in boiling water bath to insure seal and avoid spoilage. Or store in a refrigerator or other cool place after curing. Yields brine for 6 to 7 quarts of pickles.

Overnight Dill Pickles
following two taken from Amish Cooking, Pathway publishers. Published 1977

Wash 20-25 dill sized cucumbers. Put in pan of cold water and let stand overnight. Next day pack in hot, sterile jars.

Into each quart, measure 1/8 tsp powdered alum. Add two heads of dill, fresh with seed, 1 small hot red pepper. Combine 4 cups vinegar, 1 cup pure salt, 3 quarts water. Heat to boiling. Fill jars with liquid. Seal. Allow to stand for 6 weeks.

Chunk Pickles

1 gallon cucumber chunks
1/2 cup salt
boiling water to cover
3 cups sugar
3 cups vinegar
1 cup water
1 tsp allspice
1 tsp dry mustard
1 tsp mustard seed
1 tsp celery seed
1/2 tsp tumeric

cut medium sized cucumbers into 1-inch chunks. Add salt and cover with boiling water. Let stand overnight and drain. Combine sugar, vinegar, 1 cup water, and spices. Bring to a boil and add cucumbers. Heat again to boil and then can and seal.