Dr. Marston’s Dill Pickles by Dachshundlady

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Dr. Marston's Dill PIckles
Submitted by dachshundlady on February 21, 2012 at 7:01 am

When my husband was a bovine vet in Vermont, his boss would often make a couple quarts of dill pickles each day during cucumber season. They are easy and neither Dr. Marston nor I process them afterward. Be sure to pick your cukes with the stem left on and use white vinegar.

Yield:
6 Quarts
Enough cukes to fill 5-6 quart jars, picked with stems on

Brine:
12 cups water
4 cups WHITE vinegar
3/4 cup salt
3 Table sugar

For EACH quart jar:
1/2 teas pickling spice
1 peeled garlic clove
1 cluster of dill

Soak clean cukes in icy water for several hours or in layers of ice overnight.

Wash and sterilize 5-6 quart jars and lids

Pack each jar with dry cukes, 1/2 teas pickling spice, a clove of garlic and a cluster of fresh dill.

Bring brine ingredients to a boil and boil a couple minutes.

Pour boiling brine into each jar to cover cukes and seal each immediately.

For fresh dills, let brine cool, prepare cukes and jars as above but use small cukes or chunk them up and pour cool brine in jars. Or use large jar and increase amounts of spices etc. STORE FRESH DILLS IN FRIDGE.

comments
Submitted by cwcdesign on Tue, 2012-02-21 13:13.
I might even cut down the quantity of brine.

Submitted by dachshundlady on Tue, 2012-02-21 15:12.
Yes. I just make what I can and put brine in fridge for next batch of cukes.

Submitted by horses272 on Sat, 2012-02-25 11:11.
After you seal the jars you do not need to process them, correct? I did so much canning last summer/fall and loved it. I could not decide on a pickle recipe but this sounds great- Thanks for sharing.

Submitted by dachshundlady on Sat, 2012-02-25 12:49.
The ones w/boiling brine do not get processed. So far, so good.

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