Pickled Cucumbers

  • Yield: Makes about 1 gallon


  • 5 pounds firm Kirby cucumbers, 3 to 5 inches long (about 20 cucumbers)
  • 1 1/2 cups coarse salt
  • 2 tablespoons mixed pickling spices, (available premixed in supermarkets)
  • 4 to 5 cloves garlic, unpeeled
  • 4 to 5 sprigs fresh dill
  • 6 1/4 cups water
  • 2 1/2 cups apple-cider vinegar
  • 3 tablespoons sugar


  1. Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover, and refrigerate overnight.

  2. Drain and rinse cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Distribute pickling spices, garlic, and dill evenly among the jars.

  3. Combine 6 1/4 cups water, the remaining 1/2 cup salt, the vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks.


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