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‘Triple Crown Dill Pickles’, a championship way to use up garden-fresh cucumbers

By Mommy’s a Good Cooker

Two weeks ago, I shared my great-grandmother’s recipe for sweet pickles, a recipe handed down in my family for about 100 years. Pickles are their very own food group in my family, and must make an appearance at every meal, with the exception of breakfast. My aunt and uncle have carried on the tradition, and the pickles I’m going to share this week are probably my favorite!

The sweet pickle recipe, as you remember, took 16 days! Last week’s recipe for Mom’s Cukes - cucumbers and onions - takes just a few minutes, plus marinating time. Our dill pickle recipe this week is refreshingly simple, and yields a delicious result.

And that’s where the name “Triple Crown” comes from. The original recipe my aunt and uncle adopted and adapted to their own tastes has won first prize, Best of Show, and the Ball Canning Award at a county fair. Not bad!

Triple Crown Dill Pickles

You need:

1 small hot red pepper per jar

1 cluster of fresh dill per jar

2 garlic cloves per jar

30 - 36 medium-sized canning cucumbers

3 cups white vinegar

3 cups water

6 Tbsp. sea salt

1 tsp. dill seed

1 tsp. mustard seed

Sterilize canning jars and lids according to manufacturer’s instructions. Put 1 hot red pepper, 1 cluster fresh dill and 2 garlic cloves on the bottom of each sterilized jar. Wash cucumbers and pack into sterilized jars.

In a saucepan, combine vinegar, water, salt, dill seed, and mustard seed. Bring to a boil and pour over cucumbers, leaving 1/2-inch headroom. Seal with sterilized lids according to manufacturer’s instructions. Process in a boiling water bath for 10 minutes.

Once the pickles are canned, they should “rest” about six weeks to come to full flavor. You’ll get about 4 quarts from this recipe.

Dill pickles, especially these with lots of garlic and some heat from the red pepper are definitely my favorites.

Next week, Lord willing, I will share another recipe using fresh cucumbers I think you’ll really love. This version of Sweet & Sour Chicken comes from P.J. Beisswenger, an instructor at Silver Dollar City’s Culinary & Craft School. I will never make sweet and sour any other way, it’s that good!

See you then!

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