Sandy's Dillies

Sandy Hutton


I've been making these pickles since the '60s, and they are everybody's favorite dills.


★★★★★ 1 vote

makes 4 quart jars
1 Hr


  • 2 clove
  • 1
    dried whole red chile pepper
  • 1
    grape leaf (optional)
  • 1/4 tsp
    powdered alum
  • 1 large
    sprig of fresh dill weed
  • 1 qt
    apple cider vinegar
  • 3 qt
  • 1 c
    canning salt

How to Make Sandy's Dillies


  1. Wash jars and lids per canning instructions. Pack jars with dill, 2 cloves of garlic, red pepper, grape leaf, powdered alum, and sliced or whole pickling cucumbers. Use peeled carrots as fillers. Pack tight.
  2. Boil vinegar, water, and salt in a large saucepan. Pour over cucumbers and seal tightly.
  3. Let pickles cure for 2 or 3 months.

Printable Recipe Card

About Sandy's Dillies

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Hashtags: #canned #pickles

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