Easy Dill Pickles


20 midget cucumbers (or larger cucumbers, sliced)
2 heads fresh dill
3/4 cup apple cider vinegar
1-1/2 tablespoons canning salt


Cut the blossom ends off the cucumbers and leave a bit of the stem if it is there. (Do not peel.) Place 1 head of dill in a sterilized quart jar and pack with cucumbers. Add the vinegar, salt, and enough water to cover the cucumbers. Place another head of dill on top and seal. Process in a boiling-water bath for 10 to 15 minutes.


1 quart


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