Homemade Cold Packed Pickles
"I got this recipe from a friend's mother and changed a couple things to suit our family's tastes. They are sort of sweet, sort of tangy and very good! Very similar to Polish Dills." -DeeBee
- Cucumbers (seeded and sliced into wedges -- do not peel)
- 2 1/2 cups vinegar
- 1 cup cold water
- 1/2 cup coarse salt
- 2 cups sugar
- 2 tbsp mustard seed
- Fresh dill sprigs
- Garlic cloves (crushed)
Level of difficulty Easy
Preparation time 60mins
Cost Budget Friendly
Wash and prepare cucumbers, cutting them into wedges and removing the seeds.
Place a clove of garlic and a sprig of dill into each of the three clean, sterile quart jars and then pack the cucumber wedges into the jars.
Combine the remaining ingredients and let set in a bowl at room temperature until salt is dissolved, about 30 minutes. Pour brine over pickles and seal jars. (Do not heat the brine before adding to the jars!)
Refrigerate or store in a cellar or cold room. Wait at least 1 week before opening (two weeks is best).