Dilly Pickles
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
6 pints
ingredients
- 4 lbs cucumbers (3 - 4 inches long)
- 6 tablespoons pickling salt
- 3 cups white vinegar
- garlic
- fresh dill
directions
- Scrub cucumbers, rinse well & cut in half.
- Combine pickling salt & vinegar in a heavy pot & bring to a boil.
- Pack cucumbers in hot sterilized mason jars.
- Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
- I use a chopstick to remove any air bubbles before sealing the jars.
- Place jars into a canning kettle & cover with hot (not boiling) water.
- Bring to a boil & boil for 10 minutes (no longer).
- Remove jars from water& turn upside down& allow to cool.
- Store in a cool, dark place.
- It's best to wait a month before opening!
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RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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