Brined Dill Pickles Recipe

Grit associate editor Jean Teller shares a brined dill pickles recipe to can up your cucumber crop.


| September/October 2006



Brined dill pickles

Brined dill pickles using cucumbers from the garden.

PHOTO: FOTOLIA/CHRISTIAN SCHWIER

Easy brined dill pickles recipe for cucumbers you need to use up from the garden. 

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Brined Dill Pickles Recipe

40 to 50 medium-size cucumbers
3/4 cup whole, mixed pickling spices, divided
2 to 3 bunches fresh dill or dried dill, divided
1 pound pure salt
1 pint vinegar
2 gallons water
 

Wash and drain cucumbers. In a 5-gallon, clean crock, place half the pickling spices and a layer of dill. Add cucumbers to within 4 inches of top.

In a large bowl, combine salt, vinegar and water, mixing well. Pour over cucumbers. Place layer of dill and remaining pickling spices on top. Garlic may be added.

Cover cucumbers with a heavy, clean plate (not metallic) or something similar to hold cucumbers under brine. Use only enough brine to cover plate; liquid from cucumbers may cause the crock to overflow.





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