Prep 15 mins
Cook 10 mins
I have to keep a big stock of these pickles on hand. I have a lot of visitors that raid my pantry for jars of these to take home with them.
- 1 head fresh dill (stems and leaves can be used also)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1⁄3 cup cider vinegar
- alum (the size of a pea)
- fresh small cucumber
- 1 clove garlic
- In each of 7 canning jars put all the ingredients.
- After jars are filled cover cucumbers with boiling water leaving 1/4 inch space at top.
- Seal firmly.
- Process in boiling water bath for 10 minutes.
Jan, the pickles will be ready to eat in about 2 weeks. I like to chill them before eating. Enjoy!!
How simple! I cut my cukes into spears and they look beautiful. Can't wait to taste them. Whats a reasonable waiting period?
Great dill pickle and easy to make 'I add one hot pepper.