dill Pickles

Prep Time: 45 minutes
Cook Time: 15 minutes
Processing Time: 10 minutes (pints) / 15 minutes (quarts)
Total Time: Approximately 1 hour 30 minutes
Difficulty: Intermediate

Ingredients

For the Brine

• 8 cups water

• 2 cups white vinegar (5% acidity)

• ⅓ cup pickling salt (do not substitute table salt)

For Each Pint Jar

• 2–3 pickling cucumbers (about 1¼ to 1½ pounds total for all jars), scrubbed and ends trimmed

• 1–2 heads fresh dill (or 1½ teaspoons dill seed)

• 2 cloves garlic, peeled and halved

• ½ teaspoon mustard seeds

• ¼ teaspoon black peppercorns

• ⅛ teaspoon red pepper flakes (optional, for heat)

• 1 small grape leaf or bay leaf (optional, for tannins that boost crunch)

Equipment

• 6–7 pint jars or 3–4 quart jars, sterilized

• New lids and rings

• Water-bath canner or large stockpot with a rack

• Jar lifter, funnel, and bubble remover

Instructions

Step 1: Prepare Your Workspace (10 minutes, Low Intensity)

Fill your water-bath canner halfway with water and set it over high heat to come to a boil. Wash your jars, lids, and rings in hot soapy water, then keep the jars warm in a 200°F oven or in simmering water until ready to fill. Warm jars prevent thermal shock when hot brine is added.

Step 2: Make the Brine (10 minutes, Low Intensity)

In a large stainless-steel saucepan, combine the water, vinegar, and pickling salt. Bring to a rolling boil over high heat, stirring occasionally until the salt dissolves completely. Reduce heat to low and keep the brine hot while you pack the jars.

Step 3: Prepare the Cucumbers (15 minutes, Medium Intensity)

Scrub cucumbers thoroughly under cool running water. Critical step: slice off 1/16 inch from the blossom end of each cucumber and discard it. The blossom end contains enzymes that cause softening. Leave small cucumbers whole; slice larger ones into spears or coins.

Step 4: Pack the Jars (15 minutes, Medium Intensity)

Working with one warm jar at a time, place dill, garlic, mustard seeds, peppercorns, and red pepper flakes (if using) into the bottom. Pack cucumbers in tightly, standing them upright for spears or filling to within ½ inch of the rim. Tuck an extra sprig of dill on top. Add the grape leaf or bay leaf if using.

Step 5: Add the Brine (5 minutes, Low Intensity)

Using a funnel, ladle hot brine over the cucumbers, covering them completely while leaving ½ inch of headspace. Run a bubble remover or thin knife around the inside of the jar to release trapped air, then add more brine if needed to restore headspace.

Step 6: Seal and Process (20 minutes, Medium Intensity)

Wipe jar rims with a clean damp cloth. Center a lid on each jar and screw the ring on finger-tight. Lower jars into the boiling water canner, ensuring they’re covered by at least 1 inch of water. Cover and process: 10 minutes for pints, 15 minutes for quarts (adjust for altitude: add 5 minutes above 1,000 ft, 10 minutes above 3,000 ft, 15 minutes above 6,000 ft).

Step 7: Cool and Cure (24 hours + 2 weeks, Low Intensity)

Using a jar lifter, transfer jars to a towel-lined surface. Let them cool undisturbed for 12–24 hours. Check seals: lids should be concave and not flex when pressed. Wait at least 2 weeks before opening—this curing period allows the flavors to fully develop.

Time and Intensity Summary

Total active time: ~75 minutes
Total elapsed time: 2 weeks minimum before eating

Nutrition Information

Serving size: 1 pickle (approximately 1 spear or 1 small whole pickle, ~30g)

• Calories: 5

• Total Fat: 0g

• Saturated Fat: 0g

• Trans Fat: 0g

• Cholesterol: 0mg

• Sodium: 280–320mg (varies by brine absorption)

• Total Carbohydrates: 1g

• Dietary Fiber: 0g

• Total Sugars: 0g

• Protein: 0g

• Vitamin A: 1% DV

• Vitamin C: 2% DV

• Calcium: 1% DV

• Iron: 1% DV