Dill Pickles

6 ingredients
6 steps

Ingredients

  • 4 lb. cucumbers (32 to 40 medium cucumbers)
  • 1/3 c. canning or pickling salt
  • 4 c. water
  • 2 1/2 c. vinegar (5%)
  • 24 to 32 peppercorns
  • 1/2 c. dill seed or 12 to 16 heads fresh dill weed

Directions

  1. 1
    Wash cucumbers.
  2. 2
    Cut 1/16-inch slice off blossom end.
  3. 3
    Slice or strip, if desired.
  4. 4
    Place in bowl, cover with 2 inches of ice cubes.
  5. 5
    Refrigerate 3 to 4 hours.
  6. 6
    Drain.

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