Winter Dill Pickles

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 100 cucumbers, medium size
  • 1 small red pepper
  • 1 big bunch of dill
  • Some cherry leaves
  • 10 qts. water
  • 1 qt. vinegar
  • 2 cups salt
  • 2 qt. Mason jars


Lay cucumbers in salt water over night (½ cup salt to 4 qts. water). Boil water, vinegar and salt and let cool over night. Drain cucumbers and place in cans in layers between the cherry leaves and dill. Pack cucumbers tight, add a small piece of red pepper. Cover with the brine and screw down the cover. Will keep. One cup mustard seeds and one cup horseradish root, shaved fine, may be added.