Easy Dill Pickles Recipe

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Easy Dill Pickles

Michelle Bates-Phipps

By
@chelleicious

saw a similar recipe posted from www.radacutlerly.com and had to try them. Of course with any recipe I researched what other people do and combined several ideas to get my finished product. I'm looking forward to experimenting with other flavors as I enhance this recipe!


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Serves:

20?

Prep:

30 Min

Cook:

24 Hr

Method:

Refrigerate/Freeze

Ingredients

approximately 1/2 peck of cucumbers
7 1/2 c
water
1/2 c
apple cider vinegar
1/2 c
distilled white vinegar
1/4 c
pickling salt
2 bunch
dill weed
2 Tbsp
pickling spice
2 clove
garlic
yum yums (tiny sweet peppers)

Directions Step-By-Step

1
bring water, vinegars and salt to a boil. Let boil for 3-5 minutes, making sure to stir so that salt is dissolved completely
2
wash and slice cucumbers. You can leave whole or slice into spears as well.
3
in 5 quart ice cream bucket that has been washed and dried or any other bowl that has a lid of this size, place a layer of pickles. Cut the heads off of the dill weed and place in bucket.
4
add pickling spice then layer cucumbers and the rest of the dill weed into bucket. Place 2 cloves of garlic cut in half and several yum yums or any other type of pepper that you think would be good pickled.
5
when vinegar liquid has boiled let cool for a few minutes then carefully pour over pickle mixture in bucket. Place a plate or saucer on top to weigh pickles and peppers down so they don't float to the top or they won't have as much flavor as the rest of them.
6
let sit on counter at room temperature for about 24 hours, then place in refrigerator for 5-7 days or when the taste is to your liking. You can store in the refrigerator right in the pail for about a month. If you want to keep them longer you will need to transfer them to a jar or something with a more airtight seal.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy