If you never knew how to make dill pickles, pay at
tention to this week’s column, because our dill pickle
makers out there have sent in eight basic different ways to
transform cucumbers into sour treats.
Once more, the replies were tremendous to the request
made in July for a dill pickle recipe using grape leaves,
dill, and mustard seed. All totaled, Lancaster Farming
received 27 recipes from our helpful contributors. Un
fortunately, many of them were so close to those we are
printing this week that we were unable to use all of them.
However, we thank each of you for your time and effort.
Many of this week’s recipes are those which have been
handed down from generation to generation. Because of
this, some include processing times, which we are now
required to print with each pickle recipe. Therefore,
concluding the instructions to each contribution not
containing a processing time, is a suggestion on how long
the latest findings indicate each recipe should be
processed.
Grape leaves
Cucumbers, 4 to 5 in. long, halved lengthwise
4 heads and stems dill
1 teaspoon mustard seed
1 large onion, sliced
5 cups water
% cup vinegar
One-third cup salt
Line bottom of a two-quart jar with grape leaves. Fill
jars with cucumbers. Add 4 heads and stems of dill,
mustard seed, and onion, sliced, to each jar. Boil together
water, vinegar, and salt. Pour solution over pickles and
seal. Editor’s note: Current health standards recommend
processing dill pickles in a boiling water bath for 15
minutes.
Big Shindig Home-Coming
SATURDAY, SEPT. 10th|
* THE LEWIS FAMILY - FEATURINGFIVE
YEAR OLD LEWIS PHILLIPS
* JIM «. JESSE AND THE VIRGINIA BOYS
* E. w. AND ORNA BALL FROM GRASSY
CREEK, NORTH CAROLINA .
SHOW-TIME - 7:00 P.M. TILL MIDNIGHT
GATES OPEN NOON UNTIL?
ADMISSION:
ADULTS *4.00
CHILDREN UNDER
10 FREE
COME EARLY - LOTS OF SURPRISES
CHET E.’S EVEN GONNA BE HERE
6 Ml. EAST OF LANCASTER OFF ROUTE 30 EAST
ON ROUTE 896 1 Ml. SOUTH
RAIN OR SHINE
FOR MORE INFORMATION CALL 617-6169 OR 617-8461
TUNE IN THE OLE SHERIFF MON. THRUFRI.
3:15 to 6:15 P.M. W.G.C.B. F.M. 96
DILL PICKLES
Annie R. Stoltzfus
Madisonbnrg, Pa.
AT CRIPPLE CREEK
COME SEE IN PERSON
DILL PICKLES
20 - 25 dill-sized cucumbers (5 to 6 in. long)
Vi teaspoon garlic salt, or
1 fresh clove garlic
Vz teaspoon hot red pepper
Va teaspoon alum
2 heads dill
1 cup salt
1 quart white vinegar
3 quarts water
Grape leaves
Let cucumbers stand overnight in water in refrigerator.
Slice lengthwise in halves or quarters and pack in quart
jars. To each quart add the specified amounts of garlic
salt or fresh clove garlic, red pepper, alum, dill. One head
of dill should be placed in bottom of jar. If they’re not
available, % teaspoon dill seed can be substituted.
Fill jars with boiling liquid made from combination of
salt, vinegar, and water. Place a grape leaf on top and
seal jars. Process in boiling water bath for 15 minutes.
Makes about eight quarts. Do not use for several weeks to
allow flavors to penetrate pickles.
DILL PICKLES
Cucumbers (not over 4 or 5 inches)
1 washed grape leaf
5 whole peppercorns
1 to 2 garlic cloves
V* to Vz teaspoon ground horseradish
1 head of dill, or
1 teaspoon of dill seed
3 cups vinegar
3 cups water
6 tablespoons salt
Rinse grape leaf in cold water to remove bugs and dust.
Do not use leaves that have spray residue or dry bug killer
on them.
For each quart jar of cold packed firm cucumbers add
grape leaf, peppercorns, garlic cloves, horseradish, and
head of dill. Then, combine vinegar, water, and salt. Heat
the three ingredients to boiling and fill jars. Seal and
process for 10 to 15 minutes in boiling water bath. Allow
pickles to stand for a week to 10 days to develop full flavor.
Joanne Lewis
Lincoln University, Pa.
KOSHER DILL PICKLES
3 dozen cucumbers (3 or 4 in.)
4 cups vinegar
4 cups water
% cup sugar
Vi cup pickling salt
3 tablespoons pickling spices
Grape leave
Garlic cloves
Small red peppers
Sprig of dill
Wash, dry and split cucumbers in half lengthwise.
Combine vinegar, water, sugar, salt, and pickling spices.
Simmer for 15 minutes. Place a grape leaf in bottom of
each quart jar of pickles, adding one garlic clove, one red
pepper, and one sprig of dill to each jar. Pour boiling
liquid on pickles. Seal and process for 10 to 12 minutes in
boiling water bath. Makes three quarts.
Cucumbers
1 cup vinegar
2 cups water
BRING YOUR
LAWN
CHAIRS
JEWISH DILL PICKLES
About
80 calories
each.
LITTLE HARVEY
ELECTRIC HOME FOOD DRYER
MRS. MELVIN CHARLES
Washington Boro, PA
Phone 717-285-4184 or 717-684-5783
Mrs. Jay Epler
Middletown, Pa.
Mrs. Arthur Fink
Allentown, Pa.
Lancaster Farming, Saturday. September 3.1977
1 tablespoon coarse salt (kosher)
Grape leaves
Clove garlic
2 teaspoons dill seed
1 teaspoon mustard seed
Scrub cucumbers. Slice and discard end. Place the
sliced cucumbers in a crock or plastic bowl. Cover with
cold water to which has been added two to four trays of ice
(two trays for five quarts). Keep in ice box for three to
four hours, stirring occasionally.
Bring water, vinegar, and salt to a boil. With hot, sterile
jars on hand, drain cucumber slices. Working into one jar
at at time, place in bottom, one grape leaf and a clove of
garlic. Pack raw cucumbers into jar on top of grape leaf.
Fill jar with boiling brine to one half inch of top. Add two
teaspoons dill seed and one teaspoon mustard seed. Slide
knife around sides inside of jar to eliminate air pockets.
Screw on two-piece lid tight and place in hot water bath.
With water level one inch over jar, boil five minutes,
counting time from when water returns to rolling boil.
Place hot jars on dish towel to cool, out of the way of
fans or air conditioners, to cool slowly. Check lids for
proper seals (takes approximately one-and-one-half to
two hours).
Store in cool place for four to six weeks before using.
DILL PICKLES
Cucumbers 4 to 5 ins. long
8 heads and stems of dill or 1 teaspoon dill seed
2 teaspoons ground horse radish
2 teaspoons mustard seed
2 large onions, sliced
5 cups water
Ms cup vinegar
One-third cup salt
Grape leaves
Line bottom of quart jar with grape leaves. Halve
cucumbers lengthwise and pack in jars. To each jar add
half of dill, horse radish, mustard seed, and onion slices in
bottom and top. Boil water, vinegar, and salt together,
pour hot syrup over cucumbers in jar. Process jars for
five minutes in boiling water. Remove at once. Recipe
makes two quarts or four pints.
7-DAY PICKLES
7 pounds medium-sized pickles
Boiling water to cover
1 quart vinegar and water (1-one -third c. vinegar, 2-two
thirds c. water)
8 cups sugar
2 tablespoons salt
2 tablespoons mixed pickling spices
Wash pickles and pack them into crock or kettle. Cover
them with boiling water. Weight them down to keep them
completely immersed. Let stand for 24 hours. Drain.
Repeat each day for four days, using fresh boiling water
each time. On the fifth day, cut pickles in % inch rings.
Combine vinegar, water, salt, and spices. Bring liquid to
boil, pour over sliced pickles and let stand for 24 hours. On
the sixth day, drain syrup bring to boil again. Pour over
pickles. On the seventh day drain syrup, bring to a boil
again add pickles, and bring to boiling point, but do not let
them boil, and put them in jars, and cover them with
boiling hot syrup. Pickles should be green, crisp, and
delicious. Editor’s note: Current health standards
recommend that pickles be processed in a noiling water
bath for 10 minutes.
FROSTY PICKLES
4 cups cut cucumbers (Vs inch thick slices)
1-Vt cups sliced onions
4 teaspoons salt
2 tablespoons water
S A cup sugar
% cup vinegar
1 teaspoon celery or dill seed
Cut cucumbers into V* inch thick sUces-measure about
four cups. Place in a large bowl with sliced onions, salt,
and water. Let stand for two,hours. Stir occasionally.
Drain, but do not rinse. Return cucumbers to bowl. Add
Sharon Carter
Runnemede,N.J.
EdnaNolt
Manheim, Pa.
Mrs. Gertrude Miller
Glen Rock, Pa.
[Continued on Pace 91
For
Ladies Only
Saturday, September 10
Annual 4-H Fall Fair, Rose
Tree Park, Media. For
details, see article in paper.
85