Dill pickles

Dill pickles

Dill pickles

Dill pickles photo 1
Dill pickles photo 2
Dill pickles photo 3


  • salt - 6 Tbsp
  • water - 3 c
  • peppercorns - 21 item
  • apple cider vinegar - 3 c
  • 4-inch pickling cucumbers - 4 lb
  • dill seed - 1 c

How to make dill pickles:

Wash cucumbers; cut in lengthwise halves. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into clean hot (1-pint) jars. Add about 2 tablespoons dill seed and 3 peppercorns to each jar. Fill with syrup to within 1/2-inch of jar top. Immediately adjust lids. Process in boiling water bath (212°) for 15 minutes. Remove jars from canner and complete seals unless closures are self-sealing type. Makes 7 pints.

Kosher Dills: Add 14 garlic cloves, split in half, to salt, water and vinegar mixture. Heat to boiling; remove garlic. Put 4 halves into each jar.

Recipe categories: Lunch/snacks, Appetizers, Condiments, etc..

Dill pickles
Average rating: 3.8 of 5, total votes: 6
Cook. Time: PT168H10M
Total Time: PT168H10M

Cause of complaint:

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