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Dill Pickles


Number of Servings: 3 quarts
Prep Time: 30 mins. Skill Level: Easy


4 lbs. 3-to 5-inch pickling cucumbers
3 cups vinegar (5 percent acidity vinegar)
1 cups water
3 tablespoons dill seed
16 whole black peppercorns
6 teaspoons salt
3 quart jars


1. Wash cucumbers thoroughly and set aside.

2. In pouring container, combine vinegar and water.

3. Pack cucumbers into clean jars and in each add 1 tablespoon dill seed, 4 whole black peppercorns, and 2 teaspoons salt.

4. Fill with vinegar-water solution leaving about a 1/2 inch of headspace at the top.

5. Seal and place jars in simmering hot water for 15 minutes.

6. Allow to cool and refrigerate.

Helpful Hints:

For Kosher style pickles, add 2 cloves minced garlic to each jar.

Submitted By :

Ethel R


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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