Dilly-Dilly Dill Pickles. Our motto at Dilly Dilly Picks is very simple: "It's not just about numbers. We know what your money needs. Dilly Dilly Picks, LLC only discloses logged in user and commenter IP addresses under the same circumstances that it uses and discloses personally-identifying information as described below.

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Ingredients of Dilly-Dilly Dill Pickles

Prepare 2 lbs of (6-8 lg) pickling cucumbers.
You need 2 cups of Apple cider vinegar.
You need 2 cups of water.
You need 3 tbs of sugar.
It's 2 tbs of sea salt.
You need 1 tbs of whole brown mustard seed.
It's 1 tbs of whole peppercorns.
You need of Fresh Dill.
You need of Dill weed.
You need 4 tbs of minced garlic.
It's 2 tbs of crushed red pepper (or other pepper if you like it hotter! I used all kinds!).

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Dilly-Dilly Dill Pickles step by step

In a medium sauce pan, stir in vinegar, water, sugar, salt, mustard seed and peppercorns. Bring to a slight boil and reduce heat to simmer for about 10 minutes. Remove and let cool for about 20 minutes..
Using maybe 3 large jars, slice or coin your cucumbers however you like. Fill each jar to 1/2. Then add some garlic, dill weed, a couple sprigs of fresh dill, and any pepper spices you are using. Repeat to fill the jars..
Using a funnel, pour the brine into each jar adding an equal amount of the peppercorns and mustard seed to each. Make sure you fill to the very top..
Tighten cap on top of each jar tightly and place into refrigerator. For best results, let them sit for a couple days before eating..

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