Dill Pickles

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Dill Pickles

Yield: 2 to 3 pints

Prep Time: 20 minutes + marinating time

Cook Time: 5 minutes

  • 20 small pickling cucumbers, sliced in half lengthwise
  • 2 to 3 pieces of fresh dill
  • 1 clove garlic, split
  • 1 1/2 cups water
  • 1/2 cup white vinegar
  • 1 tablespoon sea salt
  • sterilized mason jars
  1. Wash and scrub cucumbers and pack in sterilized mason jars. Add a sprig of dill and 1 piece of garlic per jar.
  2. Mix water, vinegar and salt; bring to a boil. Pour hot liquid over cucumbers. Insert a knife in four places in jar to remove bubbles. Put the lids on the jars, but don't screw them super tight.  They will need time to release air during the sealing process.
  3. Put the jars in a large pot of boiling water (water should be 1-inch higher than the jars) and boil for 10 to 15 minutes to seal. Store in a cool, dry pantry for 3 months before serving. Do not turn upside down.
Source: RecipeGirl.com
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  • Chez Elliott wrote:

    This is my first time canning and am questioning if I sealed the jars correct. After getting the bubbles out the next step said to seal the lids. I just put them on. Should I have boiled the whole jar after putting the tops on?

    • Lori Lange wrote:

      Yes, I just included some extra instructions. Sorry for the confusion!