Dill Pickles

Ingredients

• 50 medium-sized cucumbers
• 6 quarts water
• 1 large bunch dill
• 1½ quarts vinegar
• ½ cupful mustard seed
• 1¼ cupfuls salt
• ½ cupful grated horseradish

Method

1. 1

   Wash cucumbers and place in brine overnight.

2. 2

   Make brine with ½ cup of salt to every gallon of water.

3. 3

   Drain cucumbers, arrange in layers in sterile jars with dill, horseradish, and mustard seed.

4. 4

   Heat vinegar, water, and salt together, then pour over cucumbers and seal.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 38. The excerpt below is the record exactly as published.

Dill Pickles Use cucumbers about 8 inches long. Wash and wipe until dry and arrange in layers in a stone jar, placing between every layer a small red pepper cut in pieces, a large bunch of dill seed on the stalk and a few clean grape leaves. Repeat the process until the cucumbers have been used. Then add 4 cupfuls of salt to 3 gallons of water, boil and skim, adding suflBcient water to make 3 gallons of the brine after the boiling. When cool, pour over the cucumbers. Spread more dill, grape leaves and a clean cloth over the top. Cover with a plate weighted down with a heavy block and let stand 3 weeks before using any of the pickles. Wash the cloth over the top of the jar two times every week. Dill Pickles 50 medium-sized cucumbers 6 quarts water 1 large bunch dill l^^ quarts vinegar % cupful mustard seed IVq cupfuls salt ^ cupful grated horseradish

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