Easy Dill Pickles

Submitted by Mary Leverington

"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."

 

• Ready In: 2hrs 30mins
• Ingredients: 7
• Yields: 9 quarts

ingredients

• 2602.49 ml filtered water
• 1182.95 ml white vinegar
• 236.59 ml pickling salt
• 5443.10 g pickling cucumbers, 5 inches in length best
• 9 head fresh green dill
• 18 clove garlic
• 18 small dried hot chili peppers

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.

Reviews

[ez6479]

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.

 

[watson]

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!

 

[Misssody]

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