Joanne's Dill Pickles


  • 4 lbs. 4" cucumbers
  • 6 tablespoons rock salt or non-iodized salt
  • 3 cups cider vinegar
  • 3 cups water
  • sprig fresh dill
  • 20 whole black pepper corns
  • 14 cloves garlic, cut in half


  • Wash (DON'T SOAK) cucumbers in water, removing all black bumps with vegetable scrubber. Cut in half lengthwise if desired.
  • Combine salt, vinegar, water and heat to boiling.
  • Pack cucumber into clean hot canning jars. Add 2 sprigs of fresh dill, 3 pepper corns and four garlic halves to each jar.
  • Fill jars with vinegar solution and process 10 minutes in boiling water bath in large canning kettle with rack for holding jars.
  • **For extra "zip", add part of dried chili pepper to each jar.


  • NOTES:
  • NOTES : Actually, Rick Mathieu made these one night when I couldn't see what I was eating because we were having a black out as a result of "Ice Storm '96". I guessed was a delicious, just right crunch dill pickle that he had made himself. He promised me the recipe flown in specially from his Mom. Follow you will love the texture and I think some special instructions make these perfect.
  • SOURCE: Joanne Mathieu