Davis' Dill Pickles
Photo by Tim Hussey

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5 quarts

  • 5 pounds small pickling cucumbers (3-4 inches in length)
  • 5 whole cayenne peppers
  • 5 bunches dill, the flower head gone to seed
  • 2 ½ teaspoons dried dill seed (optional)
  • 1 ½ quarts water
  • ½ cups kosher salt
  1. Sterilize jars.
  2. Pack each jar tightly with whole or sliced cucumbers, one cayenne pepper, one bunch dill, and ½ teaspoon dried dill seed.
  3. Boil water and salt and pour hot liquid into pack jars so cucumbers are covered completely. You might need to wait a minute for the liquid to bubble down and all the air to escape.
  4. Top with rings and lids and immediately tighten. After a few minutes, check to see if you can tighten lids a bit more.
  5. Let cool and wait for the pop of the lids sealing. Store in cool, dark place for approximately 3 months or until the pickles change color.
  • From Davis Nunnery of Hollandale, Mississippi

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