Dill Pickles

There is something I've not mastered yet that I'm jealous of those that have; pickles. Nice crisp, wonderful dill pickles. My parents managed to somehow make the most perfect, delicious dill pickles last year that have all but ruined me on eating any other kind, brand or style but theirs. I asked them how they made such wonderful pickles and all my Dad will share is; "I make them in a 5 gallon bucket. That's the secret!"

I don't know if it is... but I found this one in my files and although I have no idea where it came from, I do have a name to attribute it to! It's from Mrs. Lloyd Schaffner, Ladora, Iowa.

Foolproof Dill Pickles

Scrub pickles, soak in cold water over-night.

Next morning dry pickles with a cloth and slice ¼ inch thick.

Place dill in bottom of fruit jar, then pickles half-way up. Then more dill and then fill jar with the pickle slices.

Use dill according to your family's taste.

Bring to a boil 3 cups water, 1 cup vinegar, ¼ cup salt.

Let cool but not cold. Pour over pickles and seal.Print Friendly and PDF