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Well I was making the relish's I thought I might as well make some dill pickles. They are incredibly easy to make and fast too. You may notice that the image below shows 6 jars and the recipe makes 7. This is because one of the jars cracked when I put it in the canner to process, releasing its contents into the canner. Not that big of a deal though, I think it was because it was an older jar.

I chose to make dills that are packing into jars, then filled with a vinegar solution and left to pickle in the jars for about a month. There are many ways of doing dills, another way is showed over at Sinfonian's blog, Sinfonian's Square Foot Garden. He place the cucumbers in a crock w/ spices, then cover them with a vinegar solution and let them pickle in an open air environment. You can also make dills that are fermented in a water/spice/salt solution that take on a sour taste naturally. These are like the dills you find in the refrigerator aisle at the grocery store, here is a link to that recipe.

Now that we have had our daily preserving class, here is the recipe for the dills



  • Dill Pickles
  • Yields 7 one liter jars (7 two quart jars)
  • 7 liter or 7 quart basket of cucumbers
  • 5 cups white vinegar
  • 7 1/2 cups water
  • 3/4 cup pickling salt
  • 14 large cloves of garlic
  • 14 dill flowers


  • Start by sterilizing your jars, I have started using the oven to sterilize the jars. This is done by placing cleaned jars in a cold oven on a sheet pan and then turn the oven to 225 for 20 minutes or until ready to use.
  • Once the jars are being sterilized put the canner on the stove and start bring it to a boil. Then place your sealer lids in a small pot, cover them with hot water and put on low heat to soften the rubber seal.
  • Now scrub the cucumbers and cut the flower end & stem end off. The flower end is necessary because it can make for a less crunchy pickle if left on and the stem end I remove just because I don't like to eat stems, so the stem is optional. Now if you are using larger cucumbers quarter them and if you are using baby size cucumbers leave them as is.
  • After that, add the vinegar, water & salt to a pot and bring to the boil. Well that is heating remove the flowers heads from the fresh dill and roughly chop the 14 clovers of garlic.
  • Once the vinegar solution is boiling, remove the jars from the oven. Place 1 head of dill and 2 cloves of garlic in the bottom of each jar. Then pack the jars with the cucumbers and place 1 head of dill on the top of the cucumbers. Now ladle the vinegar solution over the cucumbers until the liquid level comes within 1/2 inch of the top of the jar.
  • Now place a sealer lid on each jar and tighten the threaded lid until just tight. Then transfer them into the canner making sure the water is 1 inch above the jars. Boil for 10 minutes once the boil is reached.
  • Now transfer the jars to a t-towel to cool. Once cooled and sealed, they need to pickle for 3-4 weeks to take on the sour tastes. The hardest part, waiting.

Categories: Misc. Condiment 
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