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From: Selma Gershun

The top part of this recipe was Ma’s recipe for dill pickles. Shirley remembers how great they always were. However, more information was needed to actually make them, so the directions are from an old cookbook that gave a more thorough explanation on how to do this!

Ingredients and Directions:

6 quarts water

1 cup water

1 cup salt (not oxidized)

Boil, add pinch of alum

Add dill, garlic and 1/2 teaspoon pickling spices

Other cookbook directions:

Sterilize four 1-quart jars. In each jar place 2 heads of dill, 1 clove of garlic, 1/2 teaspoon pickling spices, 6 peppercorns and 1 hot red pepper. Scrub well, then dry 1/2 peck (4 quarts) of straight 3-4 inch cucumbers. Pack them closely into jars. Bring to boiling point using 2 quarts cider vinegar, 1 quart water and 1 cup course salt. Fill jars with mixture. Seal the jars. Ripen for at least 5 days before serving them.