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Recipe for Dill Pickles | Almanac.com

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Dill Pickles

Yield
16 2-pint jars
Category
Pickles and Preserves
Course
Side Dishes
Preparation Method
Cook
Sources
Yankee Magazine's Best New England Recipes
November 12, 2021
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For nostalgic reasons, we kept this classic recipe as it ran 30 years ago. Unless you’re experiencing a bumper crop, though, you may want to cut it in half.

Ingredients
6 garlic cloves
1 cup fresh dill flowers
4 quarts (approx.) 3-inch cucumbers or pieces
2 quarts vinegar
1 quart water
2/3 cup salt
Instructions

Place 1 garlic clove and 1 dill flower into each jar. (Any size jars will do.) Scrub cucumbers and pack into jars. (Cut cukes to fit.) Mix vinegar, water, and salt, and bring to a boil. Pour over cucumbers (leaving headspace) and seal.

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Comments

Amanda Grunkemeyer (not verified)

8 years 10 months ago

This was my first recipe I used to try canning. I halved the recipe, added minced garlic and pepper to the brine, and used slices and quarters. WOW! The pickle "chips" were ready within a day!It also seemed that the thicker the cut, the crispier the pickle. In 2 days we have eaten nearly 3 jars. This is a great recipe for a first time canner, simplistic and easy.