- For each quart (increase as needed for each quart added):
- 1 quart pickling cucumbers (enough to fill a qt. jar), washed and blossom-ends cut off
- 4 garlic cloves, peeled and sliced in half
- 1-2 large fresh dill heads (add up to 1 tsp. dried dill seed, if desired for more dill flavor)
- ⅛ to ½ tsp. red pepper flakes (optional)
- 1-1/4 c. cider vinegar
- 1-1/4 c. water
- 2 tsp. pickling spices
- 1 Tb. + 1 tsp. pickling salt
- 1-1/2 tsp. sugar
- Prepare the number of quart jars equal to amount of pickles you have by running through the dishwasher or boiling for 10 minutes in a pot of water to sterilize.
- Place the garlic and dill in the bottom of each jar, along with optional red pepper flakes. Pack the cucumbers on top, leaving a ½ to 1 inch of head space.
- In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Ladle the brine into the jar leaving ¼ inch of head space. Attach lids.
- Let cool to room temperature, label the lids with day and year and then store in the refrigerator.
- The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*
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Note: this article was originally published in 2009 and has been updated with current information, all new photos, clearer formatting and printable recipe.
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