By Yankee Magazine
Sep 27 2010
For nostalgic reasons, we kept this recipe for classic dill pickles as it ran 30 years ago. Unless you’re experiencing a bumper crop, though, you may want to cut it in half.
6 garlic cloves
1 cup fresh dill flowers
4 quarts (approx.) 3-inch cucumbers or pieces
2 quarts vinegar
1 quart water
2/3 cup salt
Place 1 garlic clove and 1 dill flower into each jar. (Any size jars will do.)
Scrub cucumbers and pack into jars. (Cut cukes to fit.)
Mix vinegar, water, and salt, and bring to a boil.
Pour over cucumbers (leaving headspace) and seal.