Prep 15 mins
Cook 0 mins
This is my brother's recipe! You can add or decrease the amount of garlic depending on your taste. They are great! In my original post I didn't state to use a gallon jar... I think that is why 2 reviewers said they were to salty! Sorry!!!
- 3⁄4 cup white cider vinegar
- 1⁄2 cup pickling salt or 1⁄2 cup you can use kosher salt, your choice
- 3 -4 garlic cloves
- 2 sprigs fresh dill or 1 1⁄2 tablespoons dill seeds
- 5 -6 pickling cucumbers
- MAKE SURE YOU USE A ONE GALLON JAR OTHERWISE THEY MIGHT BE TO SALTY!
- Place one garlic clove and a piece of dill in the bottom of a gallon jar.
- Cut cucumbers into quarters and place 1/2 in jar, standing upright.
- Put another garlic clove in the center of the pickles, then add remaining pickles to fill jar.
- Put another garlic clove in top of pickles.
- Add in one tablespoon of dill weed or dill seed.
- Add in 3/4 cup vinegar and 1/2 cup of the salt.
- Fill with water to cover.
- Keep refrigerated for 7 to 10 days, turning upside down every day.
I have no idea what I did wrong last time as these turned out very well this time. I did use much larger cucumbers rather than the small Kirbys I used the last time. I added 6 cloves of garlic as well as a large dill blossom along with extra sprigs of dill. Thanks for sharing the recipe.
In a gallon jar! THAT'S what I did wrong, or else I just missed it. I used a quart jar. Now I can't wait until next years cukes come. I will be trying this again. I'm sure they will come out better. I apologize for my previous review as I obviously didn't follow directions.
I have tried every pickle recipe on this site and none are easier or better tasting. I have varied the recipe with hot peppers instead of dill and pickling spices and both get rave reviews. The best pickle recipe ever!