Dill Pickles

Name: Dill Pickles
Ingredients: 1 1/2 doz. small cucumbers (4 inches long), washed and left whole or halved; 8 c. cold water mixed with 3/8 c. pickling salt (this is your brine); 8 sprigs fresh dill or 4 Tbsp. dill seed; 4 tsp. mustard seed; 2 c. white vinegar; 2 c. water; 4 tbsp. pickling salt; 4 tbsp. sugar; 1 tbsp. plus 1 1/2 tsp. mixed pickling spices, tied in cheesecloth

Dill Pickles is an moderately easy dinner. Made with 1 1/2 doz. small cucumbers (4 inches long), washed and left whole or halved, 8 c. cold water mixed with 3/8 c. pickling salt (this is your brine), 8 sprigs fresh dill or 4 tbsp. dill seed, 4 tsp. mustard seed and 2 c. white vinegar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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#Dinner

📊 At a Glance

Difficulty Medium

🛒 Ingredients

1 1/2 doz. small cucumbers (4 inches long), washed and left whole or halved

8 c. cold water mixed with 3/8 c. pickling salt (this is your brine)

8 sprigs fresh dill or 4 Tbsp. dill seed

4 tsp. mustard seed

2 c. white vinegar

2 c. water

4 tbsp. pickling salt

4 tbsp. sugar

1 tbsp. plus 1 1/2 tsp. mixed pickling spices, tied in cheesecloth

👨‍🍳 Instructions

Cucumbers let stand overnight. Wash and sterilize 4 pint jars and lids.

Drain cucumbers and pack into hot jars, leaving 1/4 inch headspace.

To each jar add

2 sprigs of dill or 1 tablespoon dill seed and 1 teaspoon mustard seed, pushing halfway down in jar.

Set uncovered jars on a cookie sheet and keep hot in a 250° oven.

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