Dill Pickles
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 201. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 pound 4-inch pickling cucumbers (5 or 6 cucumbers)
- 4 to 6 heads fresh dill or 2 to 3 tablespoons dillseed
- 1 teaspoon mustard seed
- 1/4 cups water
- 1/4 cup cider vinegar
- 1 tablespoon pickling salt
Instructions
- Thoroughly rinse cucumbers. Remove stems and slice off a slice from each blossom end. Pack cucumbers loosely into a hot, sterilized quart jar, leaving a 1/2-inch headspace. Add dill and mustard seed. Make a brine by combining water, vinegar, and salt. Bring to boiling.
- Pour hot brine over cucumbers, leaving a 1/2-inch headspace. Adjust lid. Process in a boiling-water canner for 15 minutes. Let stand 1 week before opening.
- Kosher-Style Dill Pickles: Prepare as above, except substitute 2 cloves garlic, halved, for the mustard seed.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Frascos de encurtidos y pickles «Santa Teresita» exhibidos para la venta en un supermercado de Capioví, Misiones (Argentina).jpg" by Horacio Cambeiro; license: CC BY 4.0 (https://creativecommons.org/licenses/by/4.0); source: https://commons.wikimedia.org/wiki/File:Frascos_de_encurtidos_y_pickles_%C2%ABSanta_Teresita%C2%BB_exhibidos_para_la_venta_en_un_supermercado_de_Capiov%C3%AD,_Misiones_(Argentina).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.