Fermented Dill Pickles

Preparation info
  • Makes

    9 to 10 quarts

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Best-liked. FARM JOURNAL dill pickles


  • 20 lbs. (3½ to 5½) cucumbers (about ½ bushel)
  • ½


  • Cover cucumbers with cold water. Wash thoroughly, using a vegetable brush, handling gently to avoid bruising. Take care to remove any blossoms. Drain on rack or wipe dry.
  • Place half the pickle spices and a layer of dill in a 5-gallon crock or stone jar. Fill with cucumbers to 3 to 4" from top of crock. Mix vinegar, salt and water and pour over the cucumbers. Plac