Dill Pickles

Recipe by tonyf56
READY IN: 55mins
YIELD: 2 quarts




  • Wash the cucumbers and quarter them length wise.
  • Combine the vinegar, water, sugar, salt, and bay leaf in a enameled pot.
  • Put the cloves ,celery seeds, peppercorns, mustard seeds, and 1/2 teaspoon of the dill seeds in a muslin bag and add it to the vinegar (if using fresh dill, omit the dill seeds here.)
  • Bring this liquid to a boil, lower the heat, and let it simmer for 15 minutes.
  • Remove the bay leaf and spice bag from the vinegar.
  • Put 1/4 tsp dill seeds, or 1 head fresh dill weed, into each of the 2 clean quart jars.
  • Fit the cucumber spears an compactly as possible into the jars and pour the hot vinegar mixture over them.
  • The cucumbers should be completely covered with the liquid, and there should be at least 1/2 inch of headroom at the top.
  • Screw down the lids and process the jars in a boiling-water bath for 20 minutes.
  • Allow the pickles to cool, check the seals, and label the jars.
  • The pickles will improve in flavor if left to ripen for a few months.
  • Yields approximately 2 quarts.