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Dill Pickles

Fresh.n.Natural's picture
Ingredients
  Cucumbers 1 Cup (16 tbs) (Small)
  Dill sprig 1
  Ice water 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Salt To Taste
Directions

Let cucumbers soak in ice water 24 hours with 1 1/2 cups salt to each gallon of water.
In morning, alternating cucumbers and dill, pack into hot sterilized 2-quart canning jars.
Finish with dill on top.
Make brine solution with 4 quarts vinegar to each quart water and 1/2 cup salt.
Boil brine for 5 minutes.
Cool.
Pour to overflowing over pickles.
Seal.
They will be ready to eat in a few weeks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish

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