Dublin Core

Title

Never-Fail Dill Pickles

Subject

cucumbers

dill

mixed whole spices

salt

garlic

horseradish

vinegar

water

Description

NEVER-FAIL DILL PICKLES

2 quarts fresh cucumbers
4 to 8 heads dill
2 tablespoons mixed whole spices, optional
3 tablespoons salt
3 cloves garlic, cut finely, or horseradish
1 cup vinegar
Cold water

Wash cucumbers and prick with fork. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads
of dill through as jar is packed. Add spices, salt, garlic or
horseradish and vinegar. Add cold water to fill jar. Tighten covers almost firmly. Leave for a few days where the
jar may be shaken occasionally until the salt is dissolved.
Do not use for 2 weeks. These pickles "work" or ferment
and look milky in the jars. Sometimes brine will run out
at the top. This does not hurt pickles, but lids must be
tightened firmly after pickles are through working.

If desired, a boiling hot liquid may be poured over the
cucumbers; they are then sealed and will not work. Prick
cucumbers with a fork 3 or 4 times before packing in
jars. The proportions for the hot liquid are: 1 cup vinegar,
3 cups water, 1/4 cup salt. Bring to boil and pour over
cucumbers, dill and garlic packed in jars. Seal at once.

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# Never-Fail Dill Pickles

## Ingredients

- 2 quarts fresh cucumbers
- 4 to 8 heads dill
- 2 Tbsp mixed whole spices, optional
- 3 Tbsp salt
- 3 cloves garlic, cut finely, or horseradish
- 1 cup vinegar
- Cold water

## Instructions

1. Wash cucumbers and prick with fork.
2. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads of dill through as jar is packed.
3. Add spices, salt, garlic or horseradish, and vinegar.
4. Add cold water to fill jar.
5. Tighten covers almost firmly.
6. Leave for a few days where the jar may be shaken occasionally until the salt is dissolved.
7. Do not use for 2 weeks. These pickles "work" or ferment and look milky in the jars. Sometimes brine will run out at the top. This does not hurt pickles, but lids must be tightened firmly after pickles are through working.

## Hot Liquid Method (Optional)

1. Prick cucumbers with a fork 3 or 4 times before packing in jars.
2. Pack cucumbers, dill, and garlic into jars.
3. Combine 1 cup vinegar, 3 cups water, and 1/4 cup salt. Bring to a boil.
4. Pour boiling hot liquid over cucumbers. Seal at once. Pickles sealed this way will not ferment.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0102

Coverage

Oregon, US