Ingredients

Based on about 58 servings per recipe.

• 5 English cucumbers, thinly sliced
• 1 bunch fresh dill
• 2 cups granulated sugar
• 2 cups white wine vinegar
• 1 1/2 cups red wine vinegar
• 1 1/2 cups cider vinegar
• 2 tablespoons dill weed
• 1 teaspoon black pepper
• 2 teaspoons celery seed
• 1/2 teaspoon dry mustard
• 1 teaspoon turmeric

Preparation

1. Slice cucumbers and layer them in pint jars.
2. Divide spices into each jar evenly.
3. In a pitcher, stir the sugar into the vinegars until dissolved.
4. Pour over the cucumbers.
5. Put lids on the jars and store them in the refrigerator for up to six months.