Dill Pickles

Recipe from Oxmoor House

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  • 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


  1. Pack cucumbers into hot sterilized jars, leaving 1/2-inch head space. Place a dill sprig in each jar. Set aside.
  2. 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.
  3. 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.
  4. Note: Only garden-fresh cucumbers should be used.
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