Name: Wende’s Dill Pickles
Yield: 10 quarts
Ingredients: ½ bushel (20 pounds) Kirby (pickling) cucumbers; 10 dill sprigs with flowering heads; 10 large cloves garlic; 1¾ cups coarse (kosher) salt; 10 quarts cold water; 2½ cups cider vinegar; 1 large head garlic, cloves separated and peeled; 1 dried chile pepper, about 3 inches long; 1½ cups pickling spices; 4 large bunches fresh dill, preferably with flowering heads; 2 cups grape leaves packed in brine, drained

Preparation info

10 quarts

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

From our dear friend Wende Sasse, who brought us Wende’s Bloody Mary. Her pickle recipe makes quite a few, so save some for yourself and give the rest as gifts.

Ingredients

½ bushel (20 pounds) Kirby (pickling) cucumbers
1½ cups pickling s

Condiment
Vegetarian
Gluten-free

Method

Arrange one third of the cucumbers, pickling spices, dill, grape leaves, and garlic cloves from the whole head in a large crock. Repeat the layers two more times and top with the chile pepper.
Mix together the vinegar, coarse salt, and water. Pour this brine over the layers in the crock. Wrap a plate that is almost as wide as the crock with cheesecloth, and pla

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Ingredients

Method

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