Summer Dill Pickles

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 100 pickles
  • 5 stalks dill
  • 1 oz. black peppercorns
  • Bay leaves
  • 1 cup vinegar
  • Grape leaves, or cherry
  • 2 cups salt
  • 2 gal. water


Soak pickles in cold water over night, or twelve hours. Drain and dry. Place in layers of two rows pickles, then three or four blossom ends of dill and a teaspoon of whole black pepper; re peat, covering top layer well with dill and adding some cherry or vine leaves. To four quarts of water, take one cup of salt. Boil, and when cool, pour over the pickles to cover. Cover with cloth. Weight well with plate, to keep under brine. Let stand in warm place to ferment for a week. One cup of vinegar may now be added. Rinse off scum that arises on cloth every day in warm weather and once or twice a week when cooler, and pickles will keep hard all winter. Keep cool, in a dry place.