Saltwater Pickles With Dill

Recipe by Dienia B.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 72hrs 45mins
YIELD: 6 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash 3 " cucumbers in hot water then cold water. Cut the ends off each cucumber and mark each with 3 small slits. Set aside in a large mixing bowl.
  • Fill both saucepans with water and add salt to larger pan.
  • When they both come to a boil, pour the 2 quarts over the cucumbers in the mixing bowl.
  • Turn the heat off the 4 quarts of water.
  • Put a slice of bread in the bottom of a 6 quart jar and add 2 sprigs of dill.
  • Carefully fit in 1/3 of the cukes at time, with 2 sprigs dill between each layer;top with other slice bread.
  • Pour other pan water, now cooled down a bit, into cukes.
  • Cover with a plate. Keep jar in a warm place for 3 days.
  • Pickles should be dark green and salty.
  • Drain water into mixing bowl; discard dill and bread; pour water and cukes back into jar; refrigerate and serve cold.
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