Collection by Abigal Gordon
Deli-Style Half Dill
Quick Fresh-Pack Dill
Hot Dill Pickles
Garlic Pickled Chile Peppers
Pickle Recipes - Home Pickling
Bread and Butter Pickles
4 lbs. Small
4 quarts Water
1 quart Vinegar
1 cup Salt
Let water, vinegar and salt come to a boil, then set
Put dill and 1 clove garlic in the bottom of a mason jar.
Prick the cucumbers shallowly with a fork before putting them in
Put 1 tsp. alum in each quart. Fill jar with the brine
which you put aside..
Seal tight and let stand until the brine is
clear before using.
Deli-Style Half Dills
These Delicatessen-style dill pickles are not
subjected to any kind of heat treatment.
1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
5 garlic cloves, sliced
3/4 cup mixed pickling spices
Wash the cucumbers, Remove the blossom ends.
Place cucumbers in large crocks and Distribute the dill heads evenly.
Make a brine of the remaining items and add to the cucumbers.
Cover with a heavy plate and weigh it down . Store at moderate room
temperature (70 to 75 degrees Fahrenheit).
If scum forms, remove it daily. Pickles may be eaten after third day but
well done pickles need a 1-week fermentation.
After 1 week, pack the pickles into clean jars and refrigerate to halt
THESE PICKLES MUST BE KEPT REFRIGERATED.
8 lbs of
l-l/2 qts vinegar
l/4 cup sugar
2 tbsp mixed
4 tbsp whole mustard seed
20 head of fresh dill
cucumbers. Cut l/l6-inch slice off blossom end and discard, but leave
l/4-inch of stem attached.
Dissolve 3/4 cup salt in 2 gallons water.
Pour over cucumbers and let stand l2 hours.
Drain. Combine vinegar, l/2 cup salt, sugar and 2 quarts water.
Add mixed pickling spices tied in a clean white cloth, or
Heat to boiling.
Fill jars with cucumbers. Add l tsp mustard seed and l-l/2 heads fresh
dill per pint.
Cover with boiling pickling solution, leaving l/2-inch headspace.
Adjust lids and process pints 10 minutes and quarts 15 minutes
in boiling water canner.
1/2 cup kosher salt
1 cup boiling water
2 pounds small cucumbers, washed & quartered
5 cloves garlic, peeled & smashed
1 large bunch dill OR 2 tablespoons dried dill
and 1 teaspoon dill seeds
In a large bowl combine the salt and boiling water
stir to dissolve the salt.
Add a handful of ice cubes to cool down the mixture,
then add all remaining ingredients. Add cold water to cover.
Use a plate slightly smaller than the diameter of the bowl
and a small weight to hold the cucumbers under the water.
Keep at room temperature.
Begin sampling the cucumbers after 2 hours if they are quartered,
4 hours if they are halved.
In either case, it will probably take up to 48 hours
for them to taste "pickly" When they are, refrigerate them, still in the
The pickles will continue to ferment as they sit.
More quickly at room temperature, slower in the refrigerator.
1 gallon Cucumbers
1 1/2 tb Mustard Seeds
1 1/2 ts Alum
1 small white Onion
2 cloves garlic
3 Hot peppers
1 Dill head
1 qt Vinegar
3 qt Water
1 cup Salt
Put cucumbers, mustard seed, Alum, onion, garlic,
and the hot peppers into jars.
Vinegar, Water & salt to a boil together and then pour into
previously prepared jars.
Approximately 1 month wait before use.
2 inch whole cucumbers
1 tsp dill seed per pint
2 fresh dill heads per pint
3 cloves per pint
1/2 tsp red pepper flakes per pint
5 cups water
5 cups vinegar
Place dill, garlic and red pepper flakes into jars.
Pack cucumbers into jars until nice and snug.
Pour boiling vinegar mixture over top and process for
10 minutes in boiling water bath.
Allow to sit for 2 weeks for flavor to fully develop.
Garlic Pickled Chile Peppers
1 lb Cayenne peppers
2 tablespoons salt
1/4 teaspoon allspice
1/4 teaspoon celery seeds
1/2 teaspoon Mustard Seeds
3 cloves of garlic cut in halves
1 1/2 pints vinegar
1 tablespoon granulated sugar
Making Pickled Peppers at Home Col. State University
Wash the peppers and place into hot sterilized jars.
Mix the allspice with the celery and mustard seeds.
Pack into the jars.
Add the garlic. Place the vinegar, sugar and peppercorns into pan and
bring to the boil.
Pour over the peppers and seal the jars.