Recipe Cottage


LOCATION: Recipes >> Preserving >> Dill Pickles 08

Print this Recipe    Dill Pickles 08

Great Dill Pickle Recipe

washed, cold, pickling cucumbers to fill 7 litres (quart) canning jars
1.75 l (7 1/2 cups) water
1.25 l (5 cups) vinegar
175 ml (1/2 to 3/4 cup) pickling salt
14 cloves garlic, peeled.
1 large onion sliced 4 mm thick (~1/8")
7 heads fresh dill

Wash cucumbers, slice onions, peel garlic and sterilize 7 large
jars and lids per batch.

Put two cloves of garlic, one slice of onion and one head of dill
weed in each jar. Stuff each jar with cucumbers.

Make brine by combining water, salt and vinegar and bring to boil.
Cover cucumbers with boiling brine to about 1.25 cm (1/2 inch) from

Put caps on jars. Leave them loose enough to allow excess pressure
to escape but tight enough to get a good seal when cooling. Process
in an open canner, on top of stove, in a boiling water bath for 10
minutes. Remove jars and allow to cool.

Tighten lids once they have popped down.

Pickles should be ready to eat in about four weeks.

For really great crisp pickles use only VERY freshly picked cool
cucumbers. Even allowing them to sit overnight in a cold room
can cause a lot of moisture loss and a loss in quality.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.