Dill Pickles
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. Louis Oehler.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 55. The excerpt below is the record exactly as published.
Dill Pickles. Wash medium sized cucumbers, cover with cold water and allow to remain over night. Drain them the next day, wipe dry, and pack closely together in stone jars using plenty of fresh dill between the layers of cucumbers. To each half-gallon jar add 2 small red peppers, 1 teaspoonful of black peppers, and 2 bay leaves. To 6 quarts of water add 1 lb of rock salt and a small teaspoonful of alum. Heat the mixture to the boiling point, add 1 quart of pure cider vinegar and pour at once over the pickles covering them well. Seal tightly, Avhile hot. If fresh dill cannot be obtained, use dill seed in the proportion of a tablespoonful to each half-gallon jar. Fresh dill gives a better flavor to the pickles. MRS. OTTO KOLMEIER. Chow Chow, Chop fine tomatoes, sweet peppers, and onions. Salt over night, (each separately). Next morning wash the vegetables and drain through a cheese cloth. When drained put into jars. Boil vinegar and red peppers, pour over and seal tightly. MRS. H. CORDES. Sweet Pickle Cucumbers. Cucumbers; 3 quarts of vinegar; 1 cup of water; 2 cups of sugar; black pepper, green grapes and a branch of dill. — 159 — Wash well one bucket of medium sized cucumbers, place in brine that will float an egg and let stand over night. In the morning wash cucumbers in fresh water and wipe dry. Let the sugar, vinegar and water come to a boil, add cucumbers and boil for ten minutes. Press the cucumbers in a glass jar, with a little whole black pepper, a small bunch of green grapes and a little branch of dill. Fill with the boiling vinegar and seal. MRS. P. STEIN. Dill Pickles. 1 gal. small cucumbers; 2 qts. water; 2/3 qts. vinegar; 1/3 qt. salt; 4 tablespoonfuls dill seed; 2 tabiespoonfuls allspice and hot pepper; grape leaves and a small piece of alum
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