Mel's Pickles

Mel's Pickles Recipe

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Penny Hall


These are great!! They will get hotter when they are older and sit for awhile.


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Stove Top


  • ·
    pickling cucumbers
  • ·
    dill, fresh
  • ·
    jalapeno peppers
  • 3 3/4 c
    white vinegar
  • 6 c
  • 4 1/2 tsp
  • 3 Tbsp
    canning salt
  • 4 1/2 tsp
    celery seed
  • 3/4 tsp
    dry mustard

How to Make Mel's Pickles


  1. Cut cucumbers and cover with boiling salt water. Let stand 4 hours. Place piece of dill in each jar then sliced cucumbers. Place slice of jalapeno on top. Heat remaining ingredients to a boil. Pour into jars.. Process in boiling water bath. Store at room temperature for three months. Ready to eat. Can serve cold.

Printable Recipe Card

About Mel's Pickles

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southern

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