Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

I like this recipe, not only because the pickles are delicious, because the ingredient amounts are accurate and you don't end up with a lot of leftover cucumbers or brine. Also, I always found it difficult to buy 2 quarts of cucumbers. They're sold by the pound--you get the picture. Don't overpack the cumcumbers in the jars. You want to leave room for the brine to circulate. I put the red peppers on the outside so that you can see them. Very festive. They're a little "piquant" but what is life for anyway.

Ingredients Nutrition


  1. Scrub the cucumbers well and soak in cold water overnight or for several (4-5) hours.
  2. Slice cucumbers lengthwise into quarters.
  3. Sterilize 9 quart jars, rings, and caps.
  4. Bring water, vinegar, and salt to a boil.
  5. Boil 10 minutes.
  6. Pack cucumbers into jars within 1/2" of top.
  7. Place 2 cloves of garlic, 1 dill head, and 2 red peppers into each jar.
  8. Cover with boiling brine and seal.
  9. Process for 10 minutes.
Most Helpful

I appreciate the accurate brine measurements a lot! But these pickles were so salty I couldn't eat them. My husband rinsed them off and ate them. I may try them again next season and adjust the salt.

ez October 21, 2006

My Mom and I made these pickles last weekend. They were easy to make and I love the addition of hot peppers. Thank you for the great recipe!

watson October 01, 2006

These pickles were so easy to make and they turned out great....Two Thumbs Up!!!

Misssody September 01, 2004