Dill Pickles

Mirj's Note:

I started making my own pickles when I discovered how easy it was to do so. Now I can make them as hot or as mild as I like.

• Total Time: 168 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 168 hrs

Ingredients:

Serves: 20

Yield: 20.0 pickles

• 2 lbs small cucumbers
• 4 cloves garlic
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 bay leaf
• 1 bunch dill
• 1/4 cup white vinegar

Directions:

1. Sterilize a 1 liter jar.
2. Place the washed cucumbers in the jar.
3. Add the garlic, bay leaf, sugar, salt and vinegar.
4. Fill the jar to the brim with boiling water.
5. Add the dill to the top of the liquid.
6. Seal.
7. Stand exposed to the light for 7 days.
8. Refrigerate after opening.

Reviews

[yogi]

OOHHHHH! Nice and crunchy, and I love that I could add more garlic for a really zesty pickle. These turned out just the way I like 'em. Thanks, Mirj, for making my first try at pickles a success.

[Brian B.]

These pickles were great I added some peppercorns to the bottle and instead of 4 cloves of garlic I added 6. I also changed the sugar to a teaspoon instead of tablespoon and They taste just like clausens. Thanks for the recipe

[Ohmikeghod]

Wow! This recipe made making pickles so easy. Yummy almost-Clausen noms. Like others, I added garlic and peppercorns and cut down on sugar (I used brown sugar instead of white). I also added 1/4 tsp mustard seed, because I saw some in a handy jar of Clausen's. One thing I noticed is that the cucumbers shrank a bit as they became pickles, so it doesn't really hurt if you stuff those quart jars as much as possible.