Dill pickles

Dill pickles



  • water - 4 c
  • vinegar - 3 c
  • 4-inch pickling cucumbers - 4 lb
  • dill seed - 1 c
  • salt kosher - 6 Tbsp

How to make dill pickles:

Wash cucumbers; cut in lengthwise halves. Put in jars. Combine salt, vinegar and water; heat to boil. Pack cucumbers into clean, hot 1-pint jars. Add about 2 tablespoons dill seed to each jar. Fill the pickling syrup to within 1/2 inch of jar top. Immediately adjust lids. Process in boiling water bath for 10 minutes. Remove from canner; complete seals unless closures are self-sealing type. Makes 7 pints.

For Kosher Dill: Add 4 garlic halves to each jar.

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

Dill pickles
Average rating: 5 of 5, total votes: 4
Cook. Time: PT168H10M
Total Time: PT168H10M

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