Dill Pickles

posted by Cissy 07-26-98 6:52 AM

Dill Pickles

enough unpeeled cucumbers to fill a 1 gallon glass jar or earthenware pickle crock
2-3 sprigs fresh dill, including flower heads
3 or more cloves garlic, roughly chopped
1 tbsp. mixed pickling spice
7 cups water
1 1/2 cups white vinegar
2 tbsp. kosher salt

Put cucumbers in jar or crock as tight as possible. Add dill, garlic and pickling spice.

Bring water, white vinegar kosher salt to a full, rolling boil and then pour over the cucumbers. You may need to add a little extra water to cover them. Weigh down the cucumbers so that they remain submerged in the liquid. If using a glass jar, find a juice glass that fits the opening, fill the juice glass with water and place it in the opening; if using a crock, place a plate on top of the pickles and weigh it down with a glass of water.

Leave pickles at room temperature for about 24 hours, then refrigerate. If you leave them out longer, they will become more sour and dilly.

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