My oldest son, Dallen, really likes dill pickles on his veggie burger. And that is all he likes on it, no mustard, no ketchup, just veggie burger, pickles and a bun! So this year I decided to try my mother's dill pickle recipe to see if he liked that. I generally buy organic dill pickles but home made from fresh cucumbers has got to be so much better...right. Well he agreed, the dill pickles were a hit and I have made about 15-16 quarts, and hopefully they will last through the year...we will see.
My mom had a canning cook book with a whole bunch of her hand written recipes stuffed inside. So I have been looking through these recipes and trying some. I remember a few, that I enjoyed, from my childhood but I also remember as a child NOT liking some, that I might actually like now. This year is a summer of trial and error, figuring out what the family will like and not like, make again, or throw the recipe away. :-)
This is my mom's dill pickle recipe:
I did not cut the cucumbers lengthwise, but instead sliced them for ease of use on the veggie burgers. Another change I made was to use quart jars instead of pint.
And here is the finished product, as well as some canned tomato sauce.