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+ servings
Dill Pickles
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Dill pickles are easier to make than you think. With a few tips and tricks about brining and knowledge of what cucumbers to use, you'll be able to make your own homemade delicious dill pickles.
Course: Side Dishes, Appetizers/Snacks
Cuisine: German
Keyword: Vegetarian, Lunch, Great Snacks, Sandwiches
Servings: 64 (makes 4 quarts or 8 pints)
Calories: 12 kcal
Pickling spice:
  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons dill seeds
  • 1 tablespoon allspice berries
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon crumbled bay leaves (about 10 to 12)
  • 5 pounds pickling cucumbers
  • 4 cups water
  • 3 cups white vinegar
  • 1 cup apple cider vinegar (with 5% acidity)
  • ¼ cup pickling salt (or 1/4 cup+1 TBL Kosher salt)
  • 2 teaspoons sugar
  • 1 large bunch dill with stems and flowers
  • 8 cloves garlic
  1. Rinse the cucumbers with cold water and slice off the blossom end of the cucumber. If you are not sure which end it is, just slice off both ends of the cucumbers. Soak the cucumbers in salted ice water for 4 to 5 hours. (The water should taste salty - use about ⅓ cup of salt per 1 gallon of water.)

  2. Sanitize the jars and jar lids by placing a rack in a large pot filled with water. Place the jars and lids in the pot. Make sure the jars are completely submerged in the water. Bring the water to a rolling boil and then turn off the heat and cover with a lid. Keep the jars warm until ready to use. (You can also use the sanitize setting on a dishwasher. Run the cycle close to the time you are ready to use the jars.) If using, sanitize tongs and funnel this way as well.

  3. Rinse the soaked cucumbers with fresh cold water and dry them with a clean kitchen towel. Slice, quarter or halve the cucumbers, or leave them whole. Trim the ends so they fit in the jars leaving ¼-inch of space at the top.

  4. Place a clove of garlic, a sprig of dill and 1½ teaspoons of pickling spice in each pint jar. If using quart jars, add 2 cloves of garlic, 1 tablespoon of pickling spice and 2 sprigs of dill in each jar. Pack as many pickles as you can into the jars without crushing them. If making pickle chips, pack them in random directions so they do not all stack on top of each other. Top with another small sprig of dill or the dill flower head. (You can also put the dill on the sides of the jar for a pretty look.)

  5. Place the water, white vinegar, apple cider vinegar, salt and sugar in a medium saucepan and bring it to a boil.

  6. Once the brine has boiled, carefully pour the hot brine into the jars with the cucumbers. Tap the jars to remove any bubbles and wipe dry the rims of the jars. Cover the jars with the lids and tighten with the bands, just fingertip tight.

  7. Return the large pot of water with a rack in the bottom to a boil. Place the jars back into the pot of water on the rack, ensuring that the jars are covered with water by at least 1 inch. Process jars in boiling water for 1o minutes. If you are using pint jars, remove them at this time. If you are using quart jars, turn off the heat and let the jars sit in the hot water for another 5 minutes before removing them.

  8. Carefully remove the jars from the water using tongs or a jar lifter and let them rest on a towel on the counter. The jars should seal or “pop” as they cool down. Place any jars that do not seal properly in the refrigerator where they will be good for 1 to 2 months. Properly sealed pickles should last up to a year. Enjoy and share with your friends and family!!

Nutrition Facts
Dill Pickles
Amount Per Serving
Calories 12 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 445mg19%
Potassium 65mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 35IU1%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.