Bessie’s Dill Pickles

(from cokerlj’s recipe box)

I haven’t made these, but hers were always good.
Little different pickle…she puts a little sugar and less salt.

Source: Bessie Bartek Divis

Categories: Canning & Pickling, Czech Family Recipes

Ingredients

  • Pickling cucumbers, washed
  • 3 cups distilled water
  • 1/2 cup 90 or 100 grain vinegar (10% acidity)
  • 3 tablespoons canning salt
  • 2 tablespoons sugar
  • 2 cloves garlic per jar
  • 1 head fresh dill per jar
  • 1/4/onion per jar
  • 1 red pepper (optional) per jar

Directions

  1. Place in bottom of each jar…dill, red pepper, onion, garlic.

  2. Pack jars very tightly with clean washed pickling cucumbers.

  3. Bring to a rolling boil, water, vinegar, salt, sugar. Pour over pickles in jar, filling completely.

  4. Place lids and rings on tightly.

  5. Place in hot water bath for 1o-15 minutes, just until pickles change colors.

  6. Remove from hot water bath and cool.

  7. Age for 5-6 weeks in cool dark cabinet.

  8. Chill to eat.

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