• 10 qt Water
  • 2 c Salt
  • 1 qt Vinegar
  • 4 tb Pepper
  • 5 Dill
  • Cucumber


Make a solution of the first four ingredients and bring to a boil. Fill crock with cucumbers, placing dill between layers of cucumbers. Add the hot solution. Onions or garlic may be added if desired. Cover crock and let stand several days before using. If preferred, cucumbers may be preserved in jars rather than in crock.

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Submitted 6/13/05.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
Submitted By: Rick Smith
Sadye's Dill Pickles