HOME CANNING/ SWEET DILL CUCUMBER PICKLE

                 BY W.T.RICKETTS &
                             JOAN RICKETTS LOCKE

 

This recipe was found in Mom's cookbook.  Dad and Joan

Pickles and relish by
Joan Ricketts Locke

believe it to be his mother, Hattie Case Ricketts', recipe. 

 The recipe was written in Aunt Dot's handwriting, Aunt Dot was Dad's sister.  Dad 

remembers these pickles that his mother made and he said, "the pickles were real crisp."

 

Directions and ingredients:

Wash 10 to 15 medium size cucumbers and cut

into any shape.  Pack cold cucumbers in clean jars.

1/4 cup diced fine onion

1/4 tsp. dill seed

2 cups vinegar
2 cups sugar

2 cups water

2 tbsp. salt

Mix all ingredients together and pour liquid

over pickles and seal tightly.  This liquid will cover 

2 1/2 quarts.  They will be nice and crisp.  Put jars in

canner with a kettle of cold water.  Turn on heat and 

bring to a boil.  Turn off heat and remove from canner.  

Tighten lids.  

Note from Joan:  Couple of things I did differently than the above recipe.  I put liquid in pan and heated to dissolve sugar, and I added 1/8 tsp. of alum to each jar before sealing.  My choice of canning jars were pints and the recipe made 7 pints. 

Grandma  "Hattie Case Ricketts"
at the home of Tommy Ricketts (son)
Forestville, Maryland  1960's