• 12-15 small cucumbers
  • 2 medium onions
  • 3 cloves garlic
  • fresh dill or 1 Tbsp. dill seed
  • 2 cups vinegar
  • 5 cups water
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  • 1/4 cup pickling salt
  • 1 cup sugar


Cut cucumbers into shears and cut up onions. Place in crock or bowl or iced tea jar with garlic and dill. Bring to boil vinegar, water, salt and sugar. Pour liquid over cucumbers and refrigerate. Start eating in couple of days.

By Robin from Washington, IA


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January 9, 20120 found this helpful

I have been making pickles this way for many years and have never had any that did not turn out perfectly. Have even left them in the fridge over the winter at our cottage and they still are crispy & crunchy in the spring.

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