Recipe by Verelucky
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!!!
Top Review by iris5555
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.
- 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
Directions See How It's Made
- 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.