Canning Pickles From Family Recipes

19 August, 2014 (16:38)

RECIPES: Mrs Moroni Dill Pickles, Bread and Butter Pickles

By Rae Udy

My love of pickles goes back a long time! One Christmas my Grandma Toots even gave me a gallon jar of my favorite dill pickles for a Christmas present. My best gift that holiday! She also baked me my own pumpkin pie but that’s just how she was.

I begged my mother-in-law, Grace Weese, for these pickle recipes after a Thanksgiving banquet. Patricia Bott from Brigham City, Utah gave Grace the recipe for Mrs Moroni Dill Pickles on August 19, 1963. These pickles are so crisp it takes effort to bite through it. The best dill pickle ever. This one is not processed so plan on making a small batch to keep in the fridge. But, they won’t be there for long!

Med Sandall from Park Valley, Utah shared her Bread and Butter Pickles with Grace in the same year. This sweet and salty pickle is great on sandwiches, chopped in salad and diced in deviled eggs.

Although high in sodium, pickles have nutritional value. They are low in calories and fat, and provide vitamin C, calcium, fiber and protein to a healthy diet.

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Posted in Canning for the Vegetarian, Vegan Snacks

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