My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these pickles. The recipe comes from my grandmother.—Angela Lienhard, Blossburg, Pennsylvania
- 14 pickling cucumbers
- 40 fresh dill sprigs
- 4 garlic cloves, sliced
- 2 quarts water
- 1 cup cider vinegar
- 1/2 cup sugar
- 1/3 cup salt
- 1 teaspoon mixed pickling spices
- Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside.
- In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool.
- Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks. Yield: 4-1/2 quarts.
Originally published as Easy Refrigerator Pickles in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p228
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