Easy Dill Pickles

Yields:	12 servings
Rate this Recipe

Be the first to add a photo of this recipe!

Wash the cucumbers and remove any stems.

Cover with cold water and refrigerate overnight or for several hours.

Pack the cucumbers into pint jars as tightly as possible.

Poke in 2 springs of dill.

Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.

Boil for 2 minutes.

Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.

Pour the hot brine into the jars and seal.

Makes 12 Pints.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

We made ours with cherries instead of blueberries, and it came out absolutely decadent.

Reviewed by Piper