Easy Dill Pickles

Easy Dill Pickles Recipe

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Michelle Bates-Phipps


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!

★★★★★ 1 vote
30 Min
24 Hr


approximately 1/2 peck of cucumbers
7 1/2 c
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
yum yums (tiny sweet peppers)


1bring water, vinegars and salt to a boil. Let boil for 3-5 minutes, making sure to stir so that salt is dissolved completely
2wash and slice cucumbers. You can leave whole or slice into spears as well.
3in 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.
4add 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.
5when 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.
6let 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 Easy Dill Pickles

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