Dill Pickles: The Best Dill Pickles Recipe from Cook'n

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	Dill Pickles

Serves: 24

Print this Recipe

Prep Time: 45 minutes (ready in 1 week) - Yield: 4 quarts

   24 to 30 cucumbers, 3 inches long
   12 to 16 sprigs fresh dill
   4 teaspoons mustard seeds
   4 cups (1 quart) water
   2 cups cider vinegar
   2 tablespoons pickling salt

1. Wash cucumbers; pack in clean, hot 1-quart jars. To each jar, add 3 or 4 sprigs fresh dill and 1 teaspoon mustard seed.

2. In large saucepan, combine water, vinegar and salt. Bring to a boil. Fill jars leaving 1/2-inch headspace. Seal jars.

3. Process in boiling water bath for 10 minutes. Let stand 1 week before serving to blend flavors.

TIP: A peeled garlic clove can be added to each jar along with dill.

Nutrition Information: Not possible to calculate because of recipe variables.

See Cook's Notes: Preserving Pickles, Relishes and Sauces

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