Dill Pickles
- Source
- Grandma's Notepad (handwritten, pp. 35-36)
- Cook
- (refrigerate overnight to 3 days, keeps up to 4 mo)
Ingredients
- 5 small cucumbers
- 3 dill sprigs
- 2 whole cloves garlic
- 1 tsp peppercorn
- 1 pinch red pepper
- 1 1/4 tsp salt
- 3 Tbsp sugar
- 2/3 cup distilled white vinegar
- 1/3 cup water
Steps
- Add the vinegar, water, salt, and sugar to a medium saucepan and bring to a boil.
- Reduce heat to low and simmer 5 min, or until the sugar is completely dissolved.
- Place the garlic cloves, peppercorns, red pepper flakes, and dill sprigs in the bottom of a 16 oz mason jar.
- Add the cucumbers. Pour the vinegar solution over and add additional water as needed to completely cover the cucumbers.
- Refrigerate at least overnight, or up to 3 days for best results. Can be kept refrigerated up to 4 months.
Notes
- No title is written for this recipe on the page — “Dill Pickles” is inferred from the ingredients and should be confirmed against the physical notepad.
- One ingredient line near the top of the page is crossed out and illegible.
- This recipe spans two notepad pages (35-36) — merged here into one file.
See also: Dill Pickles