Doris' Dill Pickles

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"Anyone I have shared these pickles with become lifetime fans."
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1 servings yields 1-8 quarts
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Original recipe yields 1 servings



  • Prep

  • Cook

  1. Mix together the brine ingredients and bring to a boil.
  2. Add dill weed, garlic and red pepper to a sterilized jar(Amounts can vary to taste). Grape leaf seems to add to the crispness of the spears.
  3. Pack jar with spears.
  4. Pour brine solution over cucumber spears to cover.
  5. Wipe lid rim clean to ensure a proper seal.
  6. Cap jars with sterilized lids and rims.
  7. Cool jars under towels to shield from drafts.
  8. Refridgerate jars after cool down.
  9. Allow to sit 6 weeks before eating.