Basically, fresh cucumbers are, well, fresher , and will help in the crunching department! To make the brine I place my water, vinegar, sugar, and salt in a saucepan with pickling spices that have been neatly tied up in a cheesecloth. For food safety, the ratios of water, vinegar, sugar, and salt are based on the dill pickle recipe that can be found in the Ball Blue Book. I just did some math to make the recipe smaller.
Milwaukee Dill Pickles
Easy Dill Pickles Recipe | Old Farmer's Almanac
Doris Laska and her husband, Ben, recently retired from a acre dairy farm that their son now runs. Each year, she cans quarts of vegetables and fruits, 50 jars of jams and jellies, and 50 jars of pickles. Cut the blossom ends off the cucumbers and leave a bit of the stem if it is there. Do not peel. Place 1 head of dill in a sterilized quart jar and pack with cucumbers. Add the vinegar, salt, and enough water to cover the cucumbers. Place another head of dill on top and seal.
Pop's Dill Pickles
A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. So later in the day after judging in both classes was over , I went to see how my pickles and other canned goods fared [pun intended!
These classic Milwaukee-style refrigerator pickles are flavored with layers upon layers of spice along with dill, garlic, and onion. Feel free to adjust the spice blend and aromatics to suite your own tastes. Don't like onion or garlic? Don't add them. For the Cold-Water Soak: In a large bowl, combine 1 gallon 4 liters cold water with the 1 cup salt, stirring to dissolve the salt.