Preparation info
  • Makes

    6

    one pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Some things, like these crisp dill pickles, are classic for a reason. If you are new to pickling vegetables, start with this straightforward recipe. Make the pickles at the height of summer, when small Kirby cucumbers and heads of fresh dill can be found at local farmers’ markets.

Ingredients

  • 3 cups (24 fl oz/750 ml) distilled white vinegar (5 percent acidity)
  • 2

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar and salt. Add 3 cups (24 fl oz/