Dill Pickles From Julia

A classic canning brine–half vinegar, half water.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 35th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Dill Pickles From Julia

1 qt. water
1 c. vinegar
1/4 c. salt

Heat and pour over pickles and dill in jar. Seal.

Put jars into water and when water comes to boiling point set off and let cool in water or take out of water and cool.


Yesterdish reminder: Follow all canning instructions for your water bath canner–the pH of this recipe should be safe for the method described, but be sure the jars are fully submerged in the water bath with at least two inches of water above them.

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