Dill Pickles


Garlic Dill Pickles

Fill 6 jars with medium cucumbers. In each jar put:

  • 1 head of dill
  • 1 bud of garlic
  • 1 thick slice
  • 1quart of apple cider vinegar
  • 2 quarts of water
  •  ½ teaspoon alum
  •  ¾ cup canning salt

Put the pickles and the ingredients into jars and pour the vinegar solution over them. Seal immediately.

Refrigerator Dill Pickles

Mix 1 cup of apple cider vinegar, 3 cups of water, 2 handfuls of dill and 2-3 tablespoons of pickling salt.

Slice cucumbers into spears and pour solution over cucumbers. Refrigerate.

Perfect Dills

Pack small cucumbers in quart jars. In each jar put: 2 tablespoons sugar, 1 teaspoon salt, dill, and 1 clove of garlic. Boil (1 cup of apple cider vinegar and 2 cups of water) solution and pour into jars to cover cucumbers and seal immediately.

Icicle Pickles

Cut medium cucumbers in 1/4 inch slices. Cut an onion into small pieces. Let cucumbers and onions stand in ice water for 2 hours. Remove slices and put into jars with dill. Boil 3 cups of sugar, 3 cups of water, 1 ½ cups apple cider vinegar and 3 tablespoons of salt. Pour over cucumbers and seal immediately.
Garlic and Dill Pickles

  • 5 pounds small pickling cucumbers
  • 4 quarts water
  • 3/4 cup kosher salt
  • 1 bunch fresh dill stalks
  • 2 bulbs garlic, cloves separated and peeled
  • 1 tablespoon whole black peppercorns
  • 1 small fresh red chile pepper, thinly sliced (optional)


  1. Soak cucumbers in cold water overnight.
  2. Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
  3. In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place.
  4. Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.

Garlic Dill Pickles


    • 1 (16 ounce) jar dill pickle slices
    • 2 cups white sugar
    • 1 tablespoon hot pepper sauce
    • 6 cloves garlic, peeled
    • 1/4 teaspoon red pepper flakes


    1. Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

Sweet Dill Pickles

      • 2 (32 ounce) jars dill pickles
      • 4 cups white sugar, divided
      • 1/2 cup distilled white vinegar
      • 1/2 cup water
      • 1 tablespoon pickling spice


      1. Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
      2. In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
      3. Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.


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