“This recipe has been passed down from generation to generation. My mother taught me to make them when I was young.” – Jean Hansen
“The hardest part about these is finding the fresh heads of dill to put in the jars. Other than that, they are so very easy to make. Add a little alum to the jars to help keep them crisp. These are unlike any dill pickles you can get elsewhere.” – Calla Ferre
- 1 Quart White Vinegar
- 3 Quarts Water
- 1 Cup Salt Non-Iodized
- 7 Heads of Dill
- 4 Garlic Cloves
- Enough Cucumbers To Fill 7 1-Quart Jars
- Scrub cucumbers and pack into hot jars with a head of dill, 1/2 clove of garlic and a pinch of alum. If picking cucumbers are too large for jars, cut into spears.
- Bring brine ingredients to a boil. Pour over cucumbers leaving 1/4-inch head space and seal jars. Process in water bath for 10 minutes. Makes 7 quarts.
Early 1900s Recipe – Calla Stacker