• 

Original recipe can be found here. I used Dried Dill instead of fresh, though the original recipe used fresh dill. I also forgot to add onion, so that also changed the flavor.

I made this recipe a week and a half ago. This weekend I was making picnic food, and I thought these pickles would pair very nicely. These pickles are very good. They aren’t as sour as store bought pickles, but they had the right flavor and tasted great! I used 9 tsp dried dill, 2 garlic cloves, and I forgot the onion. Despite this these pickles were very good and still had a fresh flavor about them. If you still have as many cucumbers as I do, this would be a great recipe to make!

• 

• 

• 

• 

• 

• 

• 

What You Will Need

• 4 qts Cucumbers, with ends cut off and quartered if large
• 9-12 tsp dried dill
• 2-4 garlic cloves
• 1 small onion
• 7 1/2 cups water
• 2 cups vinegar
• 1/3-1/2 cup salt

Directions

1. In a large pot, bring water, vinegar, and salt to a boil. Turn off burner and remove from heat.
2. In a gallon container, add dill, garlic and onion, then top with cut cucumbers.
3. Cover with warm brine, place a plate on top to hold cucumbers under the brine, then add lid and transfer the fridge.
4. Pickles are ready after 5 days, and are good for 9-12 months.