Everyone who tasted Lilly's pickles fell in love. She won awards with these crispy treats and to duplicate them outside of her kitchen, one had to be very precise. And yet as a child in the kitchen watching her, I didn't see her really measure anything-ever. She felt the temperature of the water and tasted it. The dill and cucumbers were pulled from the garden when she was ready to pickle. Maybe that is the difference, those fresh, fresh ingredients. Still, I love her pickles and the jars she canned are long gone so it is up to a new line of cooks to make her pickles.
Soak prepared cucumbers(we quartered lengthwise) in salt water and ice for three hours. The salt water should taste like sea water if you have it right. Keep water iced as this makes for crisper pickles.
Put 1/4 head dill in each quart jar and pack the cucumbers tightly. Boil the brine and pour over cucumbers in jars. Seal. Place in pressure cooker and bring pressure up to 5#, then turn off. Rest jars on towels.
My kids like the addition of chopped garlic and/or whole mustard seeds.
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|Serving Size: 1 Serving (15406g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1178898.2mg||40652 %|
|Potassium 40862.8mg||1075 %|
|Total Carbohydrate 518.7g||153 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 517.7g|
|Protein 701g||1001 %|
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Calories per serving: 5123
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