Sadye’s Dills

Name: Sadye’s Dills (Der Seedi ihr Dills)
Yield: 5 pints (2.6 liters)
Cuisine: German
Ingredients: 10 cloves garlic, sliced into thin flakes; 1 large bunch fresh dill; ¼ cup (60 g) sea salt; ¾ cup (180 ml) white vinegar; 1¼ quarts (1.25 liters) spring water; 5 3-inch (7.5-cm) slices peeled fresh horseradish; 2½ teaspoons red peppercorns; 2 pounds (1 kg) small green cherry or plum tomatoes, cut in half lengthwise; 2 pounds (1 kg) small green cherry or plum tomatoes, cut in half lengthwise; ½ red bell pepper, cut into thin strips

Der Seedi ihr Dills

Preparation info

5 pints

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

The forerunner of this recipe was an old-style crock pickle known throughout the Pennsylvania Dutch region simply as Sadye’s Dills. The secret is in the brine, the proportion of spring water to salt and vinegar. The rest is variable, meaning that just about any equivalent quantity of raw vegetables can be substituted for tomatoes.

Ingredients

1 large bunch fresh dill
10 cloves garlic, sliced into thin flakes
½

Method

Put several sprigs of fresh dill on the bottom of 5 sterilized 1-pint (500-ml) canning jars. Then add to each jar 2 flakes of garlic and 1 or 2 strips of red pepper. Fill the jars half full with raw tomatoes, then add to each jar ½ teaspoon of red peppercorns, a few strips of red pepper, and a slice of horseradish. Fill the jars with the remaining tomatoes and add to the top of each a few more