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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

Directions

  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

2 5

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.

5 5

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!

5 5

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