Total Time
Prep 10 mins
Cook 0 mins

Crisp and crunchy, garlic and dill pickles.

Ingredients Nutrition


  1. Cut ends off cucumbers and wash.
  2. Pack the cucumbers in jar with dill and garlic to taste.
  3. (I prefer fresh dill from my garden--usually two to four dill heads. Four garlic cloves seems to hit the happy medium mark for the whole family--the garlic flavor does get stronger as they stand though.) Stir together the warm water, vinegar and canning salt, then pour over the cucumbers.
  4. Place the slice of dark rye bread on top.
  5. Put lid on loosely.
  6. Set in the sun for four days.
  7. Take the rye bread off.
  8. Chill for two days and then you can use them.


Most Helpful

If there's one thing I have plenty of, it's sunshine. After that, cucumbers come in a close second. I never tried that trick with the bread before, but it didn't hinder the recipe at all, and the cukes came out crunchy and delicious! I used a 1 1/2 quart jar gauged by the amount of liquid called for. Next time I will probably triple the recipe, these cukes go fast! Thanks Cindy Lynn!

Mirj September 02, 2002

I made you pickles last year and they were dill-icious. I am going to make them again this year and again follow your guidelines of garlic and dill. This is saying quite alot for your recipe because I do not eat many pickles.

Joan Lubinski August 11, 2003

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