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Dill Pickles


5-10 med. cucumbers

1 quart water

1 cup vinegar

1/4 cup salt

several sprigs and heads of dill weed


Place a spring or head of dill weed in bottom of sterilized jars.

Wash cucumbers and either slice or cut into spears and pack on top of the dillweed.

Combine the water,vinegar and salt and heat to boiling.

Let liquid cool then pour over cucumbers to within 1/4 inch of jar top.

Top with more sprigs or heads of dillweed if desired.

Hot water bath to seal.

The liquid will turn cloudy for a dew days then clear and pickles will be ready to eat after approx 6-8 weeks.

1. add 1 small clove garlc to each jar
2. use kosher or sea salt
3. add small amt of mixed spices