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
Slice cucumbers and layer them in pint jars.
- Divide spices into each jar evenly.
In a pitcher, stir the sugar into the vinegars until dissolved.
Pour over the cucumbers.
Put lids on the jars and store them in the refrigerator for up to six months.
About This Recipe
Miss pickles? This spicy and sweet version has all the flavor without all the salt.