Iht RURAL NEW-YORKER 
1155 
Dill Pickles 
The following recipe which we printed 
last year has been asked several times of 
late. It is a tested recipe from Mrs. H. 
L. D.: 
“My way of making dill pickles in the 
home ie as follows: Use four or five 
gallon jar and rain water. Put in salt 
and stir to dissolve it. When the water 
gets pretty tasty with salt, it is enough. 
Then put in a layer of dill, stalk and 
leaves, some grapevines and leaves, and 
then the cucumbers. If you have bought 
them in quantities, put them up at once, 
or if you have your own vines, add to 
them from day to day as you pick them. 
Midway in the jar put in more dill and 
grapevines, and cover the top with grape 
leaves, then with a cloth tucked down 
well around the edges. Then put in in¬ 
verted plate or small pieces of board and 
weight. Usually I set mine on cellar 
floor, and don’t disturb till holidays. Then 
skim off carefully, remove weight and 
plate, take the cloth off carefully and 
wash. Take out a dozen or two of the 
pickles and a little brine to keep them in 
until they are used, and cover the remain¬ 
der as in the first place. 
“To prepare dill pickles in two-quart 
jars, sterilize jars and covers. Leave 
cucumbers in cold water over night, or 
firing them in fresh from the vines. Put 
dill in bottom of jars and pack in cucum¬ 
bers. Put in some small ones to fill in, 
and I like three or four pickling onions 
to the jar. Have ready and boiling one 
quart vinegar and one-half cup salt. Wrap 
cloth around jar and pour in slowly to 
allow vinegar to filter in around cucum¬ 
bers; fill to overflowing, put on rubbers 
and seal. Turn jar over and roll it to 
allow all cucumbers to get the action of 
vinegar and salt, and they will be fine 
dills.” 
The following directions for making 
dill pickles are given in Farmers’ Bulle¬ 
tin 1159, “Fermented Pickles,” issued by 
the United States Department of Agri¬ 
culture at Washington: 
For making dill pickles in the home 
use stone jars or clean watertight kegs or 
barrels. If a four-gallon jar is used, pro¬ 
ceed as follows: Place in the bottom a 
layer of dill (stalks and leaves) and one- 
half ounce of mixed spice. Wash cucum¬ 
bers of uniform size, and fill the jar to 
within 2 or 3 in. of the top. If they can 
be obtained, it is well to lay a layer of 
grape leaves at the bottom and the top. 
They make a suitable covering, and are 
believed to have a greening effect on the 
pickles. Pour over the pickles a brine 
made as 'follows: Salt, 1 lb. ; vinegar, 
three-fourths quart, and water 10 quarts. 
Cover with a plate or board with a weight 
on top to keep the pickles well below the 
brine. The pickles should be kept in a 
temperature of about 86 degrees, which 
will induce active fermentation. Fer¬ 
mentation should be complete in 10 days 
to two weeks. A scum soon forms on the 
top. which should be skimmed off. After 
active fermentation has ceased, the cu¬ 
cumbers should be protected against spoil¬ 
age. One method is to leave the cucum¬ 
bers in the keg or jar, and cover with a 
layer of paraffin, poured over the surface 
hot; when cool it will make a solid coat¬ 
ing over the pickles, which seals effectual¬ 
ly. If preferred the pickles may be sealed 
in glass jars as soon as sufficiently cured, 
and covered with fresh brine which has 
been heated, the brine made as before. 
Hot brine is never used at first, as it will 
kill fermentation. 
If dill pickles are desired in barrel lots, 
only clean, tight barrels should be used. 
Wash cucumbers and fill the barrel, add¬ 
ing from 6 to 8 lbs. of green or brined 
dill, or half that amount of dried dill, 
and one quart of mixed spices. The dill 
and spices should be evenly distributed at 
the top, bottom and middle of the barrel. 
Add also one gallon of vinegar. Prepare 
brine in the proportion of *4 lb. of salt to 
the gallon of water. Head the barrel 
tight, and through a hole in the top pour 
in brine until it overflows the head and is 
level with the top of the chime. This level 
must be maintained by adding more brine 
as required. Remove the scum which 
soon forms on the surface. During the 
period of active fermentation the barrel 
should be kept in a warm place, and the 
hole in the head should be left open to 
permit gas to escape. When active fer¬ 
mentation is over, as indicated by a ces¬ 
sation of frothing and bubbling, the bar¬ 
rel may be plugged tight and stored in a 
cool place. The pickles are ready for use 
iu about six weeks. More brine should 
be added if any leaks away, as it is im¬ 
portant to exclude air by keeping the bar¬ 
rel entirely filled with brine. 
If it is desired to keep the pickles for 
a long time a stronger brine is desirable. 
A 30 degree brine, made by adding 10 
ounces of salt to the gallon of water, is 
used under such conditions. If the bar¬ 
rels are filled and tight, kept in a cool 
place, pickles will keep a year in this 
brine, but they will not keep if air is not 
excluded. 
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