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Dill Pickles

chef.mark's picture
Ingredients
  Fresh cucumbers 4 Pound (Approximately 4 Inches Long)
  White vinegar 2 Cup (32 tbs)
  Boiling water 4 Cup (64 tbs)
  Pickling salt 1⁄4 Cup (4 tbs)
  Fresh dill 1 Tablespoon
  Garlic clove 1 (Per Jar)
Directions

Wash cucumbers and chill in ice water.
Sterilize jars, tongs, a cup and a funnel.
Bring water, alum, vinegar and salt to a boil.
Reduce heat and keep liquid simmering.
Drain and dry cucumbers.
Drain jars.
Put a sprig of dill and a clove of garlic in each quart jar.
Pack jars with cucumbers.
Fill with hot vinegar solution; seal.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
60

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