Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

Advanced Search


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

In this FREE eCookbook, you'll find recipes that can be made with ingredients you probably already have on hand. Set aside a few minutes to whip up these copycat recipes!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Great Dill Pickle Recipe

(1 Votes)


  • washed, cold, pickling cucumbers to fill 7 litres (quart) canning jars
  • 1 3/4 l (7 1/2 cups) water
  • 1 1/4 l (5 cups) vinegar
  • 175 milliliters (1/2 to 3/4 cup) pickling salt
  • 14 cloves garlic, peeled.
  • 1 large onion sliced 4 mm thick (~1/8")
  • 7 heads fresh dill

Wash cucumbers, slice onions, peel garlic and sterilize 7 large jars and lids per batch. Put two cloves of garlic, one slice of onion and one head of dill weed in each jar. Stuff each jar with cucumbers. Make brine by combining water, salt and vinegar and bring to boil. Cover cucumbers with boiling brine to about 1.25 cm (1/2 inch) from top. Put caps on jars. Leave them loose enough to allow excess pressure to escape but tight enough to get a good seal when cooling. Process in an open canner, on top of stove, in a boiling water bath for 10 minutes. Remove jars and allow to cool. Tighten lids once they have popped down. Pickles should be ready to eat in about four weeks. For really great crisp pickles use only VERY freshly picked cool cucumbers. Even allowing them to sit overnight in a cold room can cause a lot of moisture loss and a loss in quality.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.