It’s the perfect time of the year to make your own garlic dill pickles! This recipe comes from “Successful Pickling” by Edith Adams, a much-loved institution for nearly three quarters of a century.
Edith Adams was actually a fictional character created by The Sun. Her contributions to kitchens and households across Vancouver were very real. Women gravitated to Edith Adams for cooking advice. Fans collected her “prize” cookbooks produced by The Sun almost every year, from the mid-1930s to 1950.
I received my vintage recipe book on pickling last summer from my grandma. I’ve made several of the recipes in the book and they all turned out amazing.
Here’s what you’ll need:
- 1 quart cider vinegar
- 2 quarts water
- 1 cup pickling salt
- 1 large dill flower
- 1 clove garlic
- 1 dried chili pepper
- 1 sliced white onion
- 1 pepper corn
- 1 clove
- Pickling cucumbers, rinsed (not scrubbed)
Bring cider vinegar, water and salt to a boil. Put cucumbers in sterilized jars with spices. Pour boiling hot vinegar solution over cucumbers and seal. Ready to use within one week.