Dill Pickles

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  • 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 Betty W (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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