Mama Lilly's Best Dill Pickles
Everyone who tasted Lilly's pickles fell in love. She won awards with these crispy treats and to duplicate them outside of her kitchen, one had to be very precise. And yet as a child in the kitchen watching her, I didn't see her really measure anything-ever. She felt the temperature of the water and tasted it. The dill and cucumbers were pulled from the garden when she was ready to pickle. Maybe that is the difference, those fresh, fresh ingredients. Still, I love her pickles and the jars she canned are long gone so it is up to a new line of cooks to make her pickles.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup salt
- 4 quarts water
- 2 teaspoons ground mustard
- cucumbers
- dill heads
- for the brine
- 2 quarts vinegar
- Carbohydrate 518.693578567514 g
- Cholesterol 0 mg
- Fat 2.61860000105175 g
- Fiber 0.977999992370606 g
- Protein 700.999000532186 g
- Saturated Fat 0.501980000315525 g
- Serving Size 1 1 Serving (15406g)
- Sodium 1178898.19778969 mg
- Sugar 517.715578575143 g
- Trans Fat 0.38776000021035 g
- Calories 5123 calories
Soak prepared cucumbers(we quartered lengthwise) in salt water and ice for three hours. The salt water should taste like sea water if you have it right. Keep water iced as this makes for crisper pickles. Put 1/4 head dill in each quart jar and pack the cucumbers tightly. Boil the brine and pour over cucumbers in jars. Seal. Place in pressure cooker and bring pressure up to 5#, then turn off. Rest jars on towels.
