Wednesday, September 16, 2009

Best Dill Pickles Ever

Our Lydia made the most scrumptious dill pickles I've ever tasted. I could eat them by the jar full! She modified a recipe she found on, so you might want to go over and take a look at the original recipe for some additions your family might enjoy: Spicy Refrigerator Dill Pickle.

Here is Lydia's version which really knocked my socks off:


  • 12 3- to 4-inch long pickling cucumbers, quartered length-wise
  • 2 cups water
  • 1 3/4 cups white vinegar
  • 1 cup chopped fresh dill weed
  • 1/2 cup white sugar (may reduce by 1/2)
  • 8 cloves garlic, chopped
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon pickling spice


  1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, and pickling spice. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
  2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Seal with lids. Refrigerate for 10 days before eating. Use within 1 month.