1 head garlic , all heads peeled
6 cups water
3 cups distilled white vinegar
¼ cup coarse salt
2 teaspoons dill seed
2 teaspoons mustard seed
2 teaspoons whole black pepper seeds
3 lbs kirby cucumbers , quartered
1 bunch fresh dill


1.Add garlic and water to a large pot and bring to a boil. Boil for 5 minutes.
2.Add vinegar and salt and heat until salt is dissolved. Remove from heat and set aside.
3.Divide sliced cucumbers, spices, and dill evenly between the 6 empty pint jars.
4.Scoop garlic out of the pot and add to the jars too.
5.Use a ladle to spoon hot vinegar mixture into each jar, filling them almost to the top.
6.Cover jars with lids and let cool. Store in fridge for at least 3 days before serving. Pickles will keep in the fridge for several weeks.
7.NOTES: If you don't have kirby or "pickling cucumbers", other cucumber varieties will work too.
8.You can also replace cucumbers and pickle other vegetables like carrots, green beans, cauliflower, etc. The rest of the recipe stays the same.
9.This recipe makes 6 enough pickles to fill 6 pint jars, but you can use whatever size jars you'd like.

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