If you’re not a sweet pickle fan, you should try these wonderful dill pickles that my friend Lisa’s grandmother makes. Sweet pickles are generally sliced, but these are served whole. They are deliciously dilled and better than any store-bought pickle, I guarantee it!
Recipe information
Yield
makes 5 to 6 quarts
Ingredients
Preparation
Step 1
Wash and rinse 6 1-quart canning jars. Place a sprig of dill and a clove of garlic in the bottom of each jar. Pack the cucumbers into the jars and place a large sprig of dill on top of each. In a saucepan, combine 1 1/2 quarts water and the vinegar, sugar, and salt. Bring to a boil, then remove from the heat. Pour the vinegar mixture over the cucumbers. Wipe the tops of the jars and close with canning lids and rings. Seal the jars by processing in a hot-water bath (page 36) for 3 minutes.
From Gwen
Step 2
I first ate these wonderful pickles when Lisa brought them to supper in Oklahoma. Those large sprigs of dill were beautiful in the jar.
