Food recipes
Old−Fashioned Brined Dill Pickles
Old−Fashioned Brined Dill Pickles
Ingredients:
1 garlic clove to each jar of pickles before processing.
20 pounds pickling cucumbers, 3 to 6 inches long
3/4 cup whole mixed pickling spice
2 to 3 bunches fresh dill
2 1/2 cups vinegar
1 3/4 cups salt
2 1/2 gallons water
Directions:
Cover cucumbers with cold water and wash thoroughly but gently. Remove blossom ends. Drain and
wipe dry. Place half the pickling spice and a layer of dill in a 5−gallon crock or glass container. Fill the
crock with cucumbers to within no more than 5 inches of the top. Place a layer of dill and the
remaining pickling spice over the top of the cucumbers.
Mix the vinegar, salt and water and pour it over the cucumbers. Cover the cucumbers with a heavy
plate that fits inside the crock. Place a weight on the plate to keep the cucumbers submerged and
completely covered with brine. Cover the crock loosely with a clean cloth. Keep the pickles at room
temperature, ideally at 75 degrees F. In about 3 to 5 days scum will tart to form on the brine. Remove
it daily with a metal spoon.
Do not stir pickles. Always keep them completely submerged in brine. Add more brine as necessary,
following the original proportions of vinegar to salt to water.
After 3 weeks of fermentation, the dills will be ready to be put up in jars. At this point, the brine may
be cloudy due to the development of yeast during the fermentation period. Strain the brine, or make a
fresh brine of 1/3 cup salt and 4 cups vinegar to 1 gallon water. The strained brine makes a better
pickle because its flavors have blended with the cucumbers and dill. Bring the brine to a boil. Pack the
pickles, along with some of the dill from the crock, into clean, hot quart jars. Do not pack too tightly.
Cover the pickles with hot brine, leaving 1/2 inch headspace; seal. Process in boiling water bath 15
minutes.
Yields 9 to 10 quarts.
Old−Fashioned Brined Dill Pickles 235
Open Jar Pickles
These pickles need not be sealed and will keep indefinitely. They are crisp and delicious.
Ingredients:
1 garlic clove to each jar of pickles before processing.
20 pounds pickling cucumbers, 3 to 6 inches long
3/4 cup whole mixed pickling spice
2 to 3 bunches fresh dill
2 1/2 cups vinegar
1 3/4 cups salt
2 1/2 gallons water
Directions:
Cover cucumbers with cold water and wash thoroughly but gently. Remove blossom ends. Drain and
wipe dry. Place half the pickling spice and a layer of dill in a 5−gallon crock or glass container. Fill the
crock with cucumbers to within no more than 5 inches of the top. Place a layer of dill and the
remaining pickling spice over the top of the cucumbers.
Mix the vinegar, salt and water and pour it over the cucumbers. Cover the cucumbers with a heavy
plate that fits inside the crock. Place a weight on the plate to keep the cucumbers submerged and
completely covered with brine. Cover the crock loosely with a clean cloth. Keep the pickles at room
temperature, ideally at 75 degrees F. In about 3 to 5 days scum will tart to form on the brine. Remove
it daily with a metal spoon.
Do not stir pickles. Always keep them completely submerged in brine. Add more brine as necessary,
following the original proportions of vinegar to salt to water.
After 3 weeks of fermentation, the dills will be ready to be put up in jars. At this point, the brine may
be cloudy due to the development of yeast during the fermentation period. Strain the brine, or make a
fresh brine of 1/3 cup salt and 4 cups vinegar to 1 gallon water. The strained brine makes a better
pickle because its flavors have blended with the cucumbers and dill. Bring the brine to a boil. Pack the
pickles, along with some of the dill from the crock, into clean, hot quart jars. Do not pack too tightly.
Cover the pickles with hot brine, leaving 1/2 inch headspace; seal. Process in boiling water bath 15
minutes.
Yields 9 to 10 quarts.
Old−Fashioned Brined Dill Pickles 235
Open Jar Pickles
These pickles need not be sealed and will keep indefinitely. They are crisp and delicious.
Printed from https://recipe.bluelayer.org/recipe/68630/old-fashioned-brined-dill-pickles