Dill Pickles Rag

Pickles can be traced back over 4000 years. They have been mated with ice cream, hung on Christmas trees, made into a soup, and even a popular rag song in the early 1900’s. There is even a National Pickle Day in November. So sit back enjoy the song and make some pickles….


Refrigerated Dill Pickles

Pickling Liquid (makes enough for approx. 6 quart jars)
3/4 cup water, boiled and cooled
1/2 cup white vinegar

For each quart jar add
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaf
2 garlic cloves, minced

Now simply take your cucumbers and prepare them the way you like: slices, spears, whole. Pack those cucumbers in tightly into a quart jar you already put in the spices as indicated above.

Fill jar to within 1/2 inch of the top. Add the pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly.

Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.

That is all,. You have made your own fresh pickles…. Pat yourself on the back.


Dill Pickle Dip.. yes it is a real potato chip dip

8 ounces cream cheese
2 dill pickles, minced
2 tablespoons onions, finely chopped
2 tablespoons pickle juice
1 dash salt
1 teaspoon dried dill weed

Mix all the above ingredients together and chill for one hour in order for the flavors to blend.

Dill Pickles Rag by Charles L. Johnson


About jasterling

One part of my life is in the science of anthropology and archaeology where I did comparative work. My other life that I am now pursuing is writing along the lines of fantasy/sci fi fictional writing as my one way to stay sane in this other insane world. Please enjoy the selections you will find in my blog.
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