Dill Pickles(Very Old Recipe)
Tangy, crisp dill pickles with garlic and grape leaf flavor, perfect for preserving summer harvests and complementing sandwiches or snacks for those who enjoy homemade pickles.
Ingredients
Instructions
- Have jars and lids very hot.
- Put a grape leaf, garlic bulb, and head of dill in the bottom of each jar.
- Heat water, alum, salt, and vinegar to boiling.
- Pour the hot brine over the cucumbers in the jars and seal.
Tips & Substitutions
To enhance the crunchiness of your dill pickles, consider adding a few more grape leaves to each jar. If you don't have grape leaves, you can use bay leaves as a substitute. Make sure your water is boiling before pouring it over the cucumbers to ensure proper preservation. This recipe can be adjusted for sweetness by adding a little sugar if desired.
Serving Suggestions
These dill pickles are perfect as a crunchy snack or side dish. Serve them alongside sandwiches or burgers to add a zesty crunch. They pair beautifully with Grandma Tripp's Kale Soup for a delightful meal. You can also chop them up and mix them into potato salad or coleslaw for extra flavor.
Storage & Reheating
Store your dill pickles in a cool, dark place for at least a couple of weeks to allow the flavors to develop. Once opened, keep the jars in the refrigerator, where they will stay fresh for several months. To enjoy them again, simply serve cold out of the jar or add them to salads or sandwiches.
Nutrition & Diet Analysis (per serving)
Each serving of Dill Pickles(Very Old Recipe) contains roughly 557 calories, with 11g protein, 104g carbohydrates, and 3g fat. It is an excellent source of vitamin C (223% of the Daily Value), iron (107% of the Daily Value), and vitamin A (101% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2029mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of vinegar for this recipe?
Yes, while the recipe calls for white vinegar, you can experiment with apple cider vinegar or red wine vinegar for different flavor profiles. Just keep in mind that the acidity level should remain similar to ensure the pickles are preserved safely.
How long should I wait before eating the pickles?
For the best flavor, it's recommended to wait at least 2-4 weeks before enjoying your dill pickles. This allows the cucumbers to fully absorb the brine and develop their flavor. However, you can taste them earlier if you're eager!
What should I do if my pickles are too salty?
If your pickles turn out too salty, you can soak them in fresh water for a few hours to draw out some of the salt. Alternatively, you can use them in recipes where their saltiness can be balanced, such as in potato salad or as an ingredient in sauces.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).