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This is Leora Brown's (Mike's grandma) recipe for easy, delicious dill pickles. Leora is a real pioneer daughter. She went to school in a covered wagon, milked cows every day, mended clothes, churned butter, and did everything a gal needed to do on the old farm in Malad. She has always made dill pickles for all the grandkids every year, but this year, she can't remember how, so I'm making them for the family. Here's the recipe for you.I hope your family enjoys them as much as we do. I'll add other pickle recipies soon for bread & butter and Lime pickles.

Super easy dill pickles: This recipe will make enough for about 2 quarts of dill pickles. If you have a lot of empty space in your jar between your cucumbers, you may want to double it just to fill the spaces.

* Put one whole florette of dill weed in the bottom of each of your freshly washed jars.

* Wash your cucumbers and pack them tightly into the jars.

* Add one tsp minced garlic over top of packed cucumbers (about 1 clove minced).

Dill pickles

* Make your brine: 1 cup apple cider vinegar, 2 cups water, 2 tbs rock salt. Boil till dissolved.

* In a separate small pot, boil your lids and rings in some water.

* Pour hot brine over cucumbers in jars, wipe the rims off, and screw the lids on (don't crank it down).

* Turn the whole jar upside down on a towl and let it sit for 5 minutes.

* Then turn right side up again and tighten any lose lids a little.

** If it doesn't seal, remove lid, microwave till brine is bubbling in the jar, then add a fresh hot lid and ring and repeat. I've never had one not seal yet.


We always have fresh dill ready for you U-Pick at the farm. Call wendy 705-0991 to grab some.
pick fresh cucumbers the size you want to have for your pickles.