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Dill Pickles

Veggie.Lover's picture
Ingredients
For each quart
  Cucumbers 1⁄2 Pound (4 Inch, 5 Or 6 Cucumbers)
  Dill head 4 (Fresh)
  Mustard seed 1 Teaspoon
  Water 2 Cup (32 tbs)
  Cider vinegar 1 Cup (16 tbs)
  Pickling salt 1 Tablespoon
Directions

Pack cucumbers loosely in hot, clean quart jars, leaving 1/2-inch headspace.
Add dill and mustard seed to each quart.
Make a brine by combining water, vinegar, and salt.
Bring to boiling.
Slowly pour hot brine over cucumbers, leaving 1/2 inch headspace.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process in boiling water bath for 20 minutes (start timing as soon as jars are placed in water).
Kosher Dill Pickles: Pack cucumbers in quart jars as above.
Add dill to each quart; omit the mustard seed.
Add 1 clove garlic and 1 small piece hot red pepper (optional) to each quart.
Prepare a brine using 2 1/4 cups water, 3/4 cup vinegar, and 1 tablespoon pickling salt.
Bring to boiling.
Slowly pour hot brine over cucumbers, leaving 1/2-inch head-space.
Prepare lids and process as above.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Cucumber

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