Recipe: Dill Pickles

Donna: Many dill pickle recipes have previously been
posted on TKL. You might do a search (even using the
single word "dill" and you will find a wide variety.

Here are a couple I found when testing this search
(to make sure I am not telling your wrong):-)

You will see the first recipe has no vinegar
added.
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posted by Betsy at TKL on July 12, 1997
at 3:28:17
MOTHER'S DILL PICKLES IN A CROCK
(POLISH)
1 or 1 1/2 gallon crock
c. 1/2 gal. water
3 or 4 sprigs of dill, wash and broken
Couple of garlic cloves, cut in pieces
1/2 c. kosher salt (salt with no iodine)
6 to 9 pickling cucumbers, washed
Put half of dill in bottom of crock with garlic.
Arrange cucumbers in crock. Put rest of dill on top.
Mix salt and water into a solution, and then pour
over cucumbers until all are covered. Place a flat
dish on top of cucumbers along with something
heavy to hold the dish down. They will be ready in 1
to 3 days, depending on how thoroughly pickled
you want them.POLISH DILL PICKLES
10-12 sm. cucumbers
1 1/2 c. vinegar
16 garlic cloves
Bunch of dill weed
1/4 c. salt
In pan boil vinegar and 6 cups water. Let cool and
add salt. Wash cukes then let soak in water for
about 20 minutes. In a gallon jug cover bottom with
dill weed and 8 pieces crushed garlic. Cut off tips of
cukes and put in the jar. Cover top with dill weed
and 8 pieces of garlic, crushed. Add cool water
mixture. Seal and let set for 1 week in the
refrigerator. Enjoy.

POLISH DILL PICKLES
13 c. water
1 1/2 c. vinegar
1 c. pickling salt1 dill sprig
1 hot pepper
1 clove garlic

Boil all this together and pour boiling hot over
cucumbers. Put in bottom of jars: Pack cucumbers
in sterilized jars. Pour hot solution over them to 1/2
inch from top. Put on lids and adjust. Put in hot
water bath for 5 minutes. Will be ready in about 2
weeks.