Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Preserving › One Quart Dill Pickles
One Quart Dill Pickles
Fill a quart jar with pickles about the size of a finger; between the pickles put a piece of dill, or more if desired. When the jar is filled, add a level tablespoonful of salt. Pour in cold water; put dill on top of pickles, and seal airtight as for canned fruit. Place the jars in the sun each day until the water gets cloudy; when the water gets clear again, the pickles are ready for use. A few whole peppers may be added; a very little piece of bay-leaf may also be added, if the taste is liked. Just a small piece of fresh red pepper may be added also.
These pickles will keep for a year in a cool, dry place. If a two-quart jar is used, two level tablespoonfuls of salt are required.