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Shepherds Hill Homestead » Canning, Cookhouse, Pickles » Pickle Recipes

Pickle Recipes

More to come!!

Pickled Okra   

  • 3 1/2 pounds small okra pods
  • 4 cloves garlic
  • 2 small hot peppers, cut in half
  • 3 cups water
  • 3 cups vinegar
  • 1/3 cup canning salt
  • 2 teaspoons dill seed

Combine water, vinegar, salt and dill seed and bring to boil. Pack okra firmly into hot jars, leaving a 1/4 inch headspace.  Put garlic clove and half a pepper in each jar.   Pour hot liquid over okra, leaving 1/4 inch headspace.  Remove air bubbles.  Adjust caps.  Process 15 minutes in boiling water bath.

Yield 4 pints


6 yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
2 medium onions
2 medium sweet peppers (optional)
1/4 cup salt
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds

Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.

Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.

Dill Pickles

  •  8 pounds pickling cucumbers
  • 4 cups white vinegar
  • 12 cups water
  • 2/3 cup pickling salt
  • 16 cloves garlic, peeled and halved
  • 8 sprigs fresh dill weed or 1 tsp dill seed

*you can add 2 Tablespoons pickling spice

Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 quart size canning jars and lids in boiling water for at least 10 minutes.

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. Don’t boil too long or too much water will evaporate and the brine will be too salty. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar.  Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine.  Clean the jar rims, place lid and finger tighten ring.

Generally they will seal without the water bath.  If they do that is best because the water bath will make them mushy.  If you want to water bath then add a pinch of alum to each jar.

Process jars in a boiling water bath for 5 minutes. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening.

 Pickled Peaches

  • 1 gal. ripe, unblemished peaches
  • 3 lbs white sugar
  • 3 cups cider vinegar
  • 6 cinnamon sticks
  • whole cloves

In a large saucepan boil water and dip the whole peaches in a few at a
time, only half a minute or so. Then immediately plunge peaches into a
bowl of ice water to slip off the skins.

In a large enamel kettle combine the sugar, vinegar and cinnamon and
bring to a boil. Simmer 30 min. Dip 6 peaches at a time into the hot
syrup and cook to tender but not enough to turn mushy. Lift out with
slotted spoon and pack into hot sterile jars. Stick in a few cloves
into each peach as you pack it. Fill jars with hot syrup and seal.

Lime Pickles

  •  8 lbs. of sliced cucumbers
  • 2 cups of pickling lime
  • 2 gallons of cold water

Mix lime and water in a 5 gallon crock and pour in the cucumbers. Let
sit in water 24 hours.  Stir it several times

After 24 hours is up rinse your cucumbers at least 4 times in cold
water. Then, mix together in a stainless steel large pot,

  • 2 quarts of apple cider vinegar
  • 9 cups of sugar
  • 2 Tablespoons of salt
  • 1 Tablespoon of celery seed
  • 1 Tablespoon of whole cloves
  • 1 Tablespoon whole all spice
  • 1 Tablespoon Cinnamon bark (broken in small pieces)

Mix in cukes. Let sit for 3 hours and then put on to boil for 20
minutes. Put in jars and seal while hot.

Makes approx. 5 quarts and can be doubled.


*I do not eat pickled eggs so I cannot vouch for the flavor of these next two recipes.  They are some that were given to me long ago and by a reliable source.


6 hard-boiled eggs, shelled
1 can sm. round beets

Combine the following:

1 c. white vinegar
1 c. beet juice (add water, if necessary, to make 1 c.)
1/2 c. brown sugar
1 tsp. salt

Boil gently for 5 minutes. Cool. Pour over eggs and beets, cover and let stand overnight in refrigerator. To serve, cut eggs in half or quarters.


Pickled Eggs

2 Tablespoons Sugar

1 Teaspoon Salt

1 Teaspoon mixed pickling spices

2 cups cider vinegar

12 to 16 hard-boiled eggs

Add sugar, salt and spices to vinegar (dilute with 1/3 water if too strong) and simmer 8 minutes. Strain and pour over peeled eggs arranged in a quart jar. Seal and let stand 2 days before using.  Add sprig of dill, a few caraway seeds, a clove of garlic and a slice of onion to the brine if desired.


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"It is of the LORD's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is thy faithfulness. The LORD is my portion, saith my soul; therefore will I hope in him." Lamentations 3:22-24

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4 Responses to "Pickle Recipes"

  1. Lisa says:

    Angie do you have a recipe for pickles eggs that is good and easy?

    1. Angelia Angelia says:

      Yes, I will try to get it online this afternoon. Mine uses beet juice.

  2. Lisa A May says:

    Thank You, Dear Sister, for sharing the Picked Okra, Pickled Squash, and Pickled Peaches recipes!! The pickled squash is especially pretty with red bell peppers – if you have any on hand. The last time my Dad had a garden we made tons of pickled squash!!

    Love the new site!!!

    Lisa May in MS

  3. Lynn Sasser says:

    Thanks for the recipes! I am sure they will be delicious!

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