This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

I’d like to share a recipe for preparing kosher dill pickles. The recipe has been given in the past, but too long ago for many to still have in their file.

Prepare brine with three cups of vinegar, three cups of water, six tablespoons of salt and bring to a boil.

Wash and drain three dozen medium-sized cucumbers. Place a generous amount of dill into sterilized quart jars, add one-half to one clove of garlic and one-half teaspoon of mustard seed to each jar.

Pack the cucumbers in the jar. When it’s half full, add more dill and continue filling the jars. Fill them to within half an inch of the top with the boiling hot brine and apply the lids for a tight seal. Place the filled jars in a hot water bath and process for 20 minutes. The pickles will plump up as they remain in the brine. The brine should fill three quart jars.

If you prefer using larger jars, double or triple the amounts.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.