Dill Pickles

Ingredients

• 1 peck firm, well-shaped green cucumbers
• add layer of dill (stalks, leaves, and seed balls)
• 1 pound salt
• 1 1/4 pints vinegar
• 1 1/2 gallons water

Method

1. 1

   Clean the cucumbers well and put a layer in the bottom of a large stone crock.

2. 2

   Add a layer of dill and repeat until the crock is 3/4 full.

3. 3

   Make a brine solution with 1 pound of salt, 1 1/4 pints of vinegar, and 1 1/2 gallons of water.

4. 4

   Cover the cucumbers with the brine and weight down securely with 8 or 10 pounds.

5. 5

   Let them cure for 3 or 4 weeks until they are transparent and light in color.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.

Dill Pickles—1 peck firm, well-shaped green cucumbers, 5 or 6 inches long. Clean well; put layer in bottom of large stone crock; add layer of dill (stalks, leaves, and seed balls), and repeat until crock is 34 full. Make a brine vinegar solution (1 pound salt, 114 pints vinegar,

Cook this with the app: pantry check, scaling, and the assistant.