Dill Pickles

Recipe from

Oxmoor House


30 to 40 medium cucumbers, sliced lengthwise
7 sprigs fresh dill
3 tablespoons mixed whole pickling spices
3/4 cup sugar
1/2 cup salt
1 quart vinegar
1 quart water


Pack cucumbers into hot sterilized jars, leaving 1/2-inch head space. Place a dill sprig in each jar. Set aside.

Tie pickling spices loosely in a cheesecloth bag. Combine spice bag, sugar, salt, vinegar, and water in a large stainless steel saucepan. Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Discard spice bag.

Pour syrup over cucumbers, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

Note: Only garden-fresh cucumbers should be used.