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Easy Dill Pickles

Easy Dill Pickles
2 votes, 5.00 avg. rating (92% score)

Yield: 1 quart

Doris Laska and her husband, Ben, recently retired from a 200-acre dairy farm that their son now runs. Doris has a 1-1/2-acre garden and a roadside vegetable stand. Each year, she cans 100 quarts of vegetables and fruits, 50 jars of jams and jellies, and 50 jars of pickles.


  • 20 midget cucumbers (or larger cucumbers, sliced)
  • 2 heads fresh dill
  • 3/4 cup apple cider vinegar
  • 1-1/2 tablespoons canning salt


Cut the blossom ends off the cucumbers and leave a bit of the stem if it is there. (Do not peel.) Place 1 head of dill in a sterilized quart jar and pack with cucumbers. Add the vinegar, salt, and enough water to cover the cucumbers. Place another head of dill on top and seal. Process in a boiling-water bath for 10 to 15 minutes.
Updated Monday, March 24th, 2003

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