Adapted from by Nomi Sofer. Thanks to Donna Savastio for finding this recipe and trying it first.

These pickles are much less vinegary than the other recipe we have posted. I used just one or two cloves of fresh garlic in each jar and the results were crunchy and flavorful.

Pickling cucumber
4 -9 cloves garlic, 2 to 3 per jar
2 grape leaves (optional)
1 head dill (not sure how much a “head” of dill is; I used a large bunch).
2 quarts water
1 cup vinegar
1/3 cup salt
1/4 cup sugar


Wash large canning jars (quart size works well). Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar. (I used LOTS of dill.)

Boil together 2 quarts water, vinegar, salt, and sugar. Stir, turn off and let cool.

Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.

Refrigerate. Pickles are ready in 3-4 days.

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