Dill Pickles



  • 1/2 lb. 4-inch pickling cucumbers (5 or 6 cucumbers)
  • 4 to 6 heads fresh dill or 2 to 3 tablespoons dill seed
  • 1 teaspoon mustard seed
  • 1 3/4 s water
  • 3/4 cider vinegar
  • 1 tablespoon pickling salt


Thoroughly rinse cucumbers. Remove stems and cut off slice from each blossom end. Pack cucumbers loosely into hot, sterilized quart jar, leaving 1/2-inch headspace. Add dill and mustard seed. Make brine by combining water, vinegar, and salt. Bring to boiling.
Pour hot brine over cucumbers, leaving 1/2-inch headspace. Adjust lid. Process in boiling water canner for 15 minutes. Let stand 1 week before opening. Makes 1 quart.
Kosher-Style Dill Pickles: Prepare as above, except substitute 2 cloves garlic, halved, for the mustard seed.

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