Thread: Dill Pickles

The following recipe is from my 80 year old grandma. She got this from a Missouri Farmers Association cookbook that she recieved as a wedding gift in 1950. It had been submitted by an old women from north missouri. These are easy to make and fit perfect with fried crappie. I know everyone thinks their grandma makes the best, but I'm telling you these are awesome.

Kosher Dill Pickles

Place the items below in a dry quart jar.

3 tsp Dill seed
1 tsp mustard seed
3-5 gloves of garlic depending on your taste
1 tbls of crushed red pepper flakes. More if you like them hot
1/8 tsp of Alum

Fresh 4-5 inch cucumbers work best. I cut them in half long ways or leave them whole. Place on top of dry ingredients.

In a large pot mix 1 quart of white vinegar, 2 quarts of water, and 3/4 cup of pickling salt. Heat your lids and flats in water. Bring brine to a boil and pour into jars. Put the lids and rings on then hot bath (place jars into a pot of hot water) at 190-200 degrees for 5-7 minutes. I use a large pot with about 3 inches of water for the hot bath process. One batch of brine will make 6-7 quarts.

I like to wait at least a week to 10 days before I start eating them.

Serve chilled

I bet he would take them to