My 2007 “More From the Farm” cookbook includes the published recipe for friend Ann Scamerhorn’s “Stone Crock Dill Pickles” from her Granny Wojdula.

Instructions Prepare the Cucumbers: Wash the cucumbers thoroughly and trim the ends. You can leave them whole or slice them into spears or coins, depending on your preference. Sterilize the Jar ...

Soggy homemade dill pickles are a buzzkill. After all that effort, sterilizing the jars and making the brine, there's nothing ...

To make these kid-friendly treats, start with Farm Rich Crispy Dill Pickles and cook them according to package instructions. Arrange a few cooked pickles flat on a plate, and top with cucumber ...

Stir ½–1 cup roughly chopped dill pickles with 8 oz. sour cream (or Greek yogurt), ¼ cup mayonnaise, 1 finely grated garlic clove (or ¼ tsp. garlic powder), finely grated zest of 1 small ...