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Dill Pickles


From Gail's friend Pam

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Rate this recipe 5/5 (1 Votes)
Dill Pickles 0 Picture


  • 20-25 medium cucumbers, washed
  • 2 garlic heads
  • 6-8 tsp dry peppers
  • 6-8 tsp whole black peppercorns
  • Plenty of dill heads
  • 12 cups water
  • 4 cups vinegar
  • 1 cup picking salt


Servings 8
Preparation time 60mins
Cooking time 60mins


Step 1

Wash the cucumbers and let then stand in cold water overnight. Then drain.

Sterilize quart jars and to each jar, add 2 garlic cloves, 1 tsp dry peppers, 1 tsp whole black peppercorns, dill heads.

Pack the cucumbers in the jars.

Heat together, 12 cups of water, 4 cups of vinegar and 1 cup of pickling salt.

Pour hot over packed pickles in jars and seal jars.

Makes approx 8 jars.


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