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  • 18-20 Med. to Large pickling cucumbers (washed/scrubbed)
  • 4 quarts of water
  • 1 quart of vinegar
  • 1 to 1⅓ cups of pickling salt (I used 1 cup and they were plenty salty for me)
  • Fresh bunch of dill
  • 1 large head of garlic (skins removed)
  • 1 package dried red peppers (found in produce dept.)
  • Grape leaves (1 for each jar) washed
  • 1 Large onion (chopped)


  1. Slice cucumbers about ¼ inch thick or slice into spears. Make sure spears are not taller than jar.
  2. Combine water and salt, then stir until salt completely dissolves.
  3. Add vinegar and stir, heating to almost boiling, then reduce heat to low.
  4. Add grape leaf, dill, onion, garlic and pepper to each jar.
  5. Pack cucumbers in each jar, leaving room at the top to add brine.
  6. Top each jar with another clove of garlic, pepper and sprig of dill.
  7. Add brine with a funnel and a ladle, slowly until filled to about a half inch from top.
  8. Put lid and ring on and tighten firmly.
  9. Let cool and refrigerate.


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