Dill flavored pickles recipe Share this recipe on Facebook
Homemade pickled cucumbers with garlic, dill seed and red or black pepper. Although there is no sugar used in this recipe, you can add a tablespoon of sugar for each jar if you like your pickles sweet.
Preparation time: -, Cooking time: -, Serves: 0
3 lb cucumbers
Lime juice (about 1 lime for every 4 cucumbers)
1 quart apple cider vinegar
2 quarts water
1/2 cup coarse salt
Garlic (1 clove for each jar)
Dill seed (1 tsp for each jar)
Black peppercorns or crushed red pepper flakes (1/2 tsp for each jar)
Slice the cucumbers along the length, place them in a bowl and cover them with fresh lime juice and water. Soak overnight.
Rinse the cucumbers a couple of times with clear, cold water and lay them on a towel to dry.
In a pot over high heat add 1 quart apple cider vinegar, 2 quarts water and 1 cup
coarse salt. Bring to a boil and remove from heat.
While waiting for the vinegar mixture to come to a boil, fill the jars with the sliced cucumbers. Add a clove of garlic, a teaspoon of dill seed and 1/2 a teaspoon of crushed red pepper or black peppercorns to each jar. Boil the jar lids in water for a few minutes to sterilize them.
Fill jars with the boiling vinegar mixture and seal them with the hot lids.
Let sit for at least 7 days before opening.
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Back to the Dill flavored pickles recipe