Totsy’s Dill Pickles

(from cokerlj’s recipe box)

These are good but I think too salty. Millie’s Pickles in this book are much better.

Source: Totsy Dornhoefer

Categories: Canning & Pickling, Czech Family Recipes

Ingredients

  • small cucumbers washed
  • 1 head fresh dill
  • 1 red pepper
  • 1/4 onion
  • 1 gallon distilled water
  • 3/4 cup canning salt
  • 1 pint 90-100 grain vinegar (10% acidity)
  • 2 cloves garlic

Directions

  1. Place in bottom of each jar…dill, red pepper, onion and garlic cloves.

  2. Pack jars very tightly with clean washed pickling size cucumbers.

  3. Bring to a rolling boil the water, vinegar, salt; pour over pickles in jar, filling completely. Place lids and rings on tightly, place in hot water bath for 10-15 minutes, just until pickles change colors.

  4. This amount of brine will fill about 8-10 jars.

  5. Remove from hot water bath, cool, age for 5-6 weeks in cool dark cabinet.

  6. Chill and eat.

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