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Savory Dill Pickles

(Yields 5 Quarts)

  • 1 Peck Pickling Cucumbers - (A peck = 2 Gallons by volume),
    washed, blossom ends removed and cut into quarters lenghtwise

  • 2 Quarts Water
  • 1 Pint Apple Cider Vinegar
  • 1/2 Cup Pickling Salt (NO Iodine)
  • 1 TBSP White Sugar

Each Qt Jar Gets

  • 1 Wild Grape Leaf
  • 2 Onion Slices
  • 1/2 Jalapeno Pepper, stem and blossom end removed - cut in half lenghtwise
  • 2-3 Cloves of Garlic, peeled
  • 2 tsp Dill Seed
  • 1 tsp each Whole Mustard Seed, Red Pepper Flakes, Black Peppercorns
  • 1/2 tsp Alum
  • 2 Bay Leaves
  • 2 Whole Cloves


  1. Prepare water bath canner.
  2. Place spices in the bottom of clean quart jars.
  3. Cold Pack cucumbers into jars as tighly as you can.
  4. In a non-corrosive pot bring vinegar, water, salt and sugar to a boil.
  5. Pour vinegar mixture over cukes & seasonings leaving 1/4” headspace.
  6. Tap gently on counter and run a wooden or plastic utensil handle down into jar to work out any air bubbles.
  7. Add liquid if needed to maintain 1/4” headspace.
  8. Cap with warm lids. Process 10 minutes in water bath canner (Do not boil)
  9. Remove from canner. Rest for 24 hours to cool.
  10. When cooled and sealed I usually turn the jars over top to bottom a few times to mix up the salt and seasonings – may not be necessary but hey it makes me feel better to shake it up a bit :)
  11. Store for 1 month to allow flavors to meld before opening.