Canning pickles from an Amish cookbook

The Amish are known for their skills in canning. My husband & I are growing cucumbers this year, and we planted 2 cucumber vines… little did we know that we’d be getting at least five cucumbers each week! So we were looking out for any recipes we could find that had cucumbers.

Of course, I had to try canning some to make pickles! Here is the recipe that we tried from a hand written Amish cookbook that we found.

Dill Pickles

Soak cucumbers in strong salt water overnight. In the morning, take out and rinse well with water.

1 qt. vinegar
1 c. salt
2 level tbls. mustard
1 1/2 heaping tbls. pickling spices
4 qts. water
3/4 c. sugar

Bring the above ingredients to a boil. Remove from heat. In bottom of each qt. jar put one sprig of green dill weed, 1 clove of garlic, and 2 or 3 slices of onion. Fill jars with pickles and put the same on top. Pour syrup over pickles. Put on lids. Cold pack just to the boiling point.

Keep these in the fridge, and they’ll keep for a year!

Share your favorite pickle recipes with me, and I’d be happy to try them out!



About Sarah

Sarah grew up in Philly and moved to Lancaster permanently after meeting her husband. She loves being outside, and finds joy in little wonders, taking her kids for a stroll downtown or a hike in the southern end, and is always up for trying something new. If you're familiar with Lancaster County at all, and have been to Central Market, you may run into her father-in-law, as he's the owner of Long's Horseradish!

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