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Dill Pickles


  • cucumbers
  • 2 cups vinegar
  • 4 tsp. salt
  • 2 Tbsp. sugar
  • 1 tsp. pickle spice
  • fresh dillweed
  • chopped garlic


Pack cucumbers solidly into clean jars. Combine next 4 ingredients with 6 cups water in saucepan. Heat to boiling point. Pour over cucumbers, leaving 3/4 9inch head space. Add dill and garlic. Place lids on jars loosely. Place in 200 degree F oven until cucumbers change color. Remove from oven. Seal jars tightly.


By Robin from Washington, IA

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By guest (Guest Post)
July 23, 20080 found this helpful

That's an interesting way to can pickles. Does the oven seal the tops or do you still need to put them in a hot water bath? Also, can you give us a ballpark idea about how many cucumbers to use?

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August 17, 20090 found this helpful

Can you tell me how long I need to wait before I can eat the pickles after I seal the jars tightly, or can I start to eat them? My mom had a recipe for making pickles. The recipe said after they were sealed they had to go into the dark for a few months, before we could eat them. We made them from my garden. and had alot of jars. We made a few batches of them. It didn't say like yours to put them in the oven. Please let me know. You can send the answer to me privately.

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